INGREDIENTS:
2 lb skin-on, bone-in chicken thighs (6–8)
1 lb fingerling potatoes, halved lengthwise
10 (or more) pepperoncini, plus 1/2 cup brine
1/2 medium red onion, thinly sliced
3 celery stalks, thinly sliced (about 1 cup), plus celery leaves for serving
2 tbsp chopped parsley
3 tbsp extra-virgin olive oil, divided
1 tsp dried oregano
1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt, divided
3/4 tsp freshly ground pepper, divided
2 garlic cloves, finely grated

DIRECTIONS:
1. Preheat oven to 425 degrees
2. In greased cast iron pan, brown salt and peppered chicken skin-side-down on medium heat (about 14 minutes)
3. While skin is browning, toss potatoes, garlic, oregano, olive oil, salt, pepper and pepperoncini in a bowl
4. Once chicken is browned, remove from heat, turn chicken skin-side-up, nestle potato mixture into pan
5. Pour pepperoncini brine into pan
6. Bake for ~45 minutes
7. Once cooked through, remove from oven – place chicken and pepperoncini in a dish, cook potatoes in drippings on high on stove top about 4 minutes (until glossy)
8. Remove from heat, stir in onion and celery
9. Place chicken and pepperoncini back in pan
10. Enjoy!