Ingredients

• 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

Directions

1. Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt. Bring to a simmer and cook until just tender, about 8 minutes. Drain well.

2. 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.

3. 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.

4. 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.

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