Peperoncini Chicken

bonappetit.com

2 lb. skin-on, bone-in chicken thighs (6 to 8)

1½ tsp. Diamond Crystal or ¾ tsp. Morton 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

2 Tbsp. chopped parsley

Directions at bonappetit.com

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