Broiled Chicken With Peppers

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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

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