Broiled Chicken With Peppers

• 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

1. Preheat the broiler.
2. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt.
3. Bring to a simmer and cook until just tender, about 8 minutes.
4. Drain well.
5. Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste.
6. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat.
7. Add the chicken and cook until browned, about 5 minutes per side.
8. Transfer the chicken to a plate.
9. Add the potato to the skillet and cook, stirring, 3 minutes.
10. Add the onion and bell pepper and cook until slightly soft, about 1 minute.
11. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes.
12. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute.
13. Remove from the heat.
14. Return the chicken to the skillet and sprinkle with the parsley.
15. Toss with tongs, then set the chicken skin-side up on top of the vegetables.
16. Broil until the skin is crisp, 2 to 3 minutes.
17. 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
18. Photograph by Antonis Achilleos

russet potato, kosher salt, skin, oregano, freshly ground pepper, extravirgin olive oil, onion, green bell pepper, garlic, cherry peppers, fresh parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/broiled-chicken-with-peppers-recipe.html (may not work)