Skillet Chicken and Sweet Bell Peppers

Pat the chicken thighs with paper towels until dry. Sprinkle them generously on both sides with salt and black pepper. The chicken can sit uncovered at room temperature while you prep the other ingredients. 

Heat the olive oil in a large 12-inch skillet set over medium-high heat. Put the chicken in the pan skin-side down. Cook until the skin is golden brown and crisp, about 10 minutes. 

Remove the chicken to a large plate. Drain off excess fat, leaving 2 tablespoons of the fat in the pan. Add the peppers, onion, garlic, oregano, red pepper and 1 teaspoon kosher salt. Cook over medium-high heat about 10 minutes, until the vegetables appear wilted and softened. Stir frequently to prevent them from getting browned. Remove the pan from the heat.

Nestle the chicken skin-side up over the pepper mixture (add in any juices that have collected under the chicken). Pour in the broth and wine or lemon juice. Transfer the pan to the oven. Bake uncovered 20-25 minutes, until the chicken skin is nicely golden and the sauce is bubbling.

Crumble the feta over the hot chicken. Sprinkle the dill or parsley over the top and serve.