Recipe from Bon Appétit
2 lb. skin-on, bone-in chicken thighs (6–8)
¾ tsp 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 (i omitted celery)
2 Tbsp. chopped parsley
Preheat oven to 425°. Sprinkle chicken thighs all over with ½ tsp 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, ¼ tsp 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.