Name: Peperoncini Chicken
Yield: 4 Servings
Ingredients: 2 lb. skin-on, bone-in chicken thighs (6–8); 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided; ¾ tsp. freshly ground pepper, divided; 3 Tbsp. extra-virgin olive oil, divided; 1 lb. fingerling potatoes, halved lengthwise; 10 peperoncini, plus ½ cup brine; 2 garlic cloves, finely grated; 1 tsp. dried oregano; ½ medium red onion, thinly sliced; 3 celery stalks, thinly sliced (about 1 cup), plus celery leaves for serving; 2 Tbsp. chopped parsley

Photo by Emma Fishman, food styling by Rebecca Jurkevich

This one-pan chicken dinner gets two times the flavor from using both the peppers and the pickling liquid in a jar of peperoncini. The chicken roasts in the spicy pickling liquid, while the potatoes cook away nestled among the bright, yellow peppers. Once the potatoes are done, just toss them together with crisp, raw vegetables for warm potato salad vibes. —Grant Melton

What you’ll need

Cast Iron Skillet
$30 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Tongs
$21 At Amazon
Large Bowl
$18 At Amazon

Recipe notes