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Sicilian-Style Peppered Chicken Fiesta

Experience the delightful flavors of Sicily, with our Peppered Chicken Fiesta. Quality chicken thighs are seasoned and slow-cooked to perfection with fingerling potatoes and peperoncini for tangy undertones. Beautifully garnished with red onions and parsley, it's a one-pan wonder that is both vibran...
1
1 hr 7 min
TOTAL TIME
486
CALORIES
$2.32
PER SERVING
Sicilian-Style Peppered Chicken Fiesta
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Ingredients
11 INGREDIENTS
4 SERVINGS
Kosher Salt
1 1/2 tsp kosher salt
Chicken Thighs
2 lbs chicken thighs
skin-on, bone-in
Extra Virgin Olive Oil
3 tbsp extra virgin olive oil
Peperoncini
10 whole peperoncini
plus 0.5 cup brine from the jar
Garlic
2 cloves garlic
minced
Dried Oregano
1 tsp dried oregano
Red Onion
1/2 medium red onion
thinly sliced
Celery
3 stalks celery
thinly sliced
Fresh Parsley
2 tbsp fresh parsley
chopped
Freshly Ground Black Pepper
3/4 tsp freshly ground black pepper
Fingerling Potatoes
1 lb fingerling potatoes
halved lengthwise
Directions
11 STEPS
10 min
PREP TIME
57 min
COOK TIME
1 hr 7 min
TOTAL TIME
1
Preheat your oven to 425 degrees.
2
Season the chicken thighs with 1 tsp salt and 0.5 tsp black pepper.
3
Heat 1 Tbsp olive oil in a large cast iron skillet over medium heat.
4
Arrange the chicken thighs, skin side down in the skillet and cook undisturbed until the skin is browned, roughly 14-16 minutes.
5
In a large bowl, combine the potatoes, peperoncini, minced garlic, oregano, remaining olive oil, remaining salt and pepper. Stir until well-coated.
6
Flip the chicken thighs, then add the potato mixture to the skillet, arranging around the chicken.
7
Carefully pour the peperoncini brine around the edges of the pan and gently shake the skillet to distribute evenly.
8
Transfer the skillet to the preheated oven and roast until the chicken is cooked through and potatoes are tender, about 40-45 minutes.
9
Remove the skillet from the oven, move the chicken and peperoncini to a plate. Continue to cook the potatoes over high heat, stirring often until they become glossy from the pan dripping, around 4 minutes.
10
Remove skillet from heat, stir in sliced red onion, celery, and chopped parsley.
11
Return the chicken and peperoncini to the skillet over the vegetables, serve directly from the skillet.
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Health Info
Macros
25g
CARBS
20g
FAT
47g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
MEDITERRANEAN
GLUTEN FREE
LACTOSE FREE