This is adapted from a recipe created by Grant Melton that I found in Bon Appetit. It’s something like a sheet pan roast but with a couple of extra steps. The chicken retains its crisp skin and the vegetables cook in olive oil, brine, and chicken fat.
Peperoncini Chicken – Ingredients:
- 4 skin on, bone in chicken thighs
- Salt and black pepper
- 4 tbsp. olive oil divided
- 1 lb. fingerling potatoes, halved lengthwise
- 10 peperoncini and ½ cup brine
- 2 finely grated garlic cloves
- 1 tsp. dried oregano
- ½ medium red onion thinly sliced
- 1 celery stalk thinly sliced
- 2 tbsp. chopped parsley
Preheat the oven to 425o.
Season the room temperature chicken with salt and pepper. Heat 2 tablespoons of oil in a large pan, Place chicken in the pan and cook for 13-15 minutes without turning.
Turn the chicken skin side up and arrange the potato mixture around it. Pour the peperoncini liquid around it and give the pan a shake to distribute it. Put the pan in the oven and cook for 40 minutes.
When it’s done transfer the chicken and peperoncini to a serving dish Place the pan with the potatoes on a burner – medium/high heat. Add the onion, celery, and parsley. Blend and cook for 5 minutes. Pour it over the chicken and potatoes and serve.