Chicken and Hot Cherry Pepper Recipe

1 tablespoon olive oil
2 tablespoons chopped garlic
8 chicken thighs, bone in
1 1/2 cups hot cherry peppers from a jar, diced large
1 large onion, diced large
6 medium red potatoes, washed unpeeled, cut into quarters
1 cup chicken broth
1/2 cup hot cherry juice
1/2 teaspoon black pepper
1/2 teaspoon parsley
1/2 teaspoon oregano
dash of salt

Preheat your oven. Working in two batches, season chicken thighs with salt and pepper then sear skin side down in a skillet over medium high heat until chicken is golden brown. Remove chicken from the skillet and set aside.

Coat bottom of the roasting pan with olive oil, spread cut up garlic over the bottom of the roasting pan. Place chicken skin side up, cherry peppers, onion and potatoes in between chicken pieces.

Pour chicken broth and cherry pepper juice over the chicken just leaving the skin side of chicken out of the liquid to help deep skin crisp Sprinkle top with black pepper, parsley, oregano and salt to taste. Bake the allotted tim or until the potatoes are tender and the chicken is cooked through.