This one-pan chicken dinner gets two times the flavor from using both the peppers and the pickling liquid in a jar of pepperoncinis. 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
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lb. skin-on, bone-in chicken thighs (6–8)
tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
tsp. freshly ground pepper, divided
Tbsp. extra-virgin olive oil, divided
lb. fingerling potatoes, halved lengthwise
peperoncini, plus ½ cup brine
garlic cloves, finely grated
tsp. dried oregano
medium red onion, thinly sliced
celery stalks, thinly sliced (about 1 cup), plus celery leaves for serving
Tbsp. chopped parsley
Preheat oven to 425°. Sprinkle chicken thighs all over with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. pepper. Coat a large cast-iron skillet with 1 Tbsp. oil. Arrange chicken thighs, skin side down, in pan and place over medium heat. Cook, undisturbed, until skin underneath is browned, 14–16 minutes.
Meanwhile, toss potatoes, peperoncini, garlic, oregano, remaining 2 Tbsp. oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. pepper in a large bowl. Set aside.
Turn chicken over. Add potato mixture to pan, arranging snugly around thighs. Pour peperoncini brine around edges of pan and give pan a shake to evenly distribute. Transfer skillet to oven and roast until chicken is cooked through and potatoes are tender, 40–45 minutes.
Remove skillet from oven and transfer chicken and peperoncini to a plate. Place skillet over high heat and cook potatoes, stirring often, until coated in drippings and glossy, about 4 minutes. Remove from heat and stir in red onion, sliced celery, and parsley.
Place chicken and peperoncini on top of vegetables and scatter some celery leaves over.
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