Pepperoncini Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
446 kcal
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Course
Main Course
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Cuisine
American
Pepperoncini Chicken
Description
This dish begins by seasoning chicken thighs with salt and pepper and browning them skin-side down in olive oil. Meanwhile, fingerling potatoes are tossed with pepperoncini, garlic, oregano, and remaining oil and seasoning. After flipping the chicken, the potato mixture is added around the meat with pepperoncini brine poured over the skillet.
The entire skillet is transferred to a hot oven to roast until the potatoes are tender and the chicken fully cooked, reaching a balance of crispness and succulence. After baking, the chicken and peppers are removed, and the skillet is returned to the heat to finish cooking the potatoes, incorporating thinly sliced red onion, celery, and fresh parsley for added texture and freshness.
The result is a one-pan meal with lively flavor from the brine and peppers, tender vegetables, and golden chicken, suitable for a straightforward but flavorful dinner. Celery leaves and chopped parsley garnish the dish to enhance the fresh herb notes.
Ingredients
- 2 lb. chicken thighs 6–8 skin-on and bone-in
- 1 1/2 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided, freshly ground
- 2 tablespoons extra-virgin olive oil divided
- 1 lb. fingerling potatoes halved lengthwise
- 10 peperoncini
- 1/2 cup pepperoncini brine
- 4 cloves garlic minced
- 1 teaspoon oregano dried
- 1/2 red onion thinly sliced, medium
- 3 celery thinly sliced, stalks
- celery leaves for serving, a few
- parsley for serving, chopped, fresh
Instructions
- Preheat the oven to 425 degrees F.
- Pat dry the chicken and sprinkle it all over with salt and pepper.
- Coat a large cast-iron skillet with 1 tablespoon of oil over medium-high heat.
- Arrange the chicken thighs, skin side down, in the pan, and place over medium heat. Cook, without moving, until the skin is browned, 14–15 minutes.
- Meanwhile, in a large bowl toss potatoes, with pepperoncini, garlic, oregano, remaining oil, salt, and pepper. Set aside.
- Flip chicken on the other side.
- Add the pepperoncini mixture to the pan, arranging it around the thighs. Pour the brine around the edges of the pan a good shake to evenly distribute.
- Transfer the skillet to the oven and cook until the potatoes are tender, 40–45 minutes.
- Remove the skillet from the oven and transfer the chicken and peperoncini to a plate.
- Place the skillet over high heat and cook potatoes, often stirring for about 4-5 minutes.
- Remove from heat and stir in red onion, sliced celery, and parsley.
- Arrange chicken and pepperoncini on top of the vegetables, garnish with celery leaves and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 707mg | 29% |
| Potassium | 694mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 29mg | 32% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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