Broiled Chicken With Peppers Recipe

Name: Broiled Chicken With Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Broiled Chicken With Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broiled Chicken With Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions