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

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Broiled Chicken With Peppers

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