Roasted Chicken with Peperoncini and Potatoes

A one-pot, weeknight dinner using chicken thighs or leg quarters.

Ingredients

• 2 lb chicken thighs or leg quarters

• 1 lb small potatoes, halved or quartered

• 10 peperoncini plus 1/2 cup brine

• 2-3 garlic cloves, grated or chopped

• 1/2 red onion or 1 shallot, sliced

• 3 celery stalks, sliced

• Handful fresh parsley, chopped

• Kosher salt, pepper, dried oregano

Steps

1. Preheat oven to 425F. Season chicken with salt and pepper and coat large cast iron pan with oil. Place chicken skin side down in pan over medium heat and cook until browned, about 15 minutes.

2. While chicken is cooking, toss together in a bowl potatoes, peperoncini, garlic, a pinch of oregano, salt and pepper, and 2 Tbsp of oil.

3. Turn over chicken, add potato mixture, pour in brine, and incorporate well. Transfer to oven and roast 40-45 minutes.

4. Transfer chicken and peperoncini to a plate to rest. Place skillet with potatoes on stove over high heat and cook, tossing constantly, for 4 minutes. Remove pan from heat, add onion, celery, and parsley and then chicken and peperoncini.

Credit: Grant Melton