- 1 russet potato, peeled and cut into 1-inch cubes
- Kosher salt
- 8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- 1 heaping tablespoon dried oregano
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1 1/2-inch pieces
- 6 cloves garlic, smashed
- 4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine
- 1/4 cup roughly chopped fresh parsley
Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate.
Add the potato to the skillet and cook, stirring, 3 minutes. Add the onion and bell pepper and cook until slightly soft, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute. Remove from the heat.
Return the chicken to the skillet and sprinkle with the parsley. Toss with tongs, then set the chicken skin-side up on top of the vegetables. Broil until the skin is crisp, 2 to 3 minutes.
Per serving: Calories 611; Fat 42 g (Saturated 10 g); Cholesterol 169 mg; Sodium 243 mg; Carbohydrate 20 g; Fiber 3 g; Protein 38 g
Photograph by Antonis Achilleos