Step 1

Preheat oven to 375f and set the rack to the middle level.

Step 2

Heat a large oven-safe pan to medium heat. Pat the chicken very dry with paper towels and season with oregano, salt, and pepper on all sides. Place 2 tablespoons of olive oil into the pan and sear the chicken skin side down for 6 minutes, then flip and cook for 3 more minutes. Place cooked chicken on a plate and set aside. Work in batches and do not crowd the pan while searing.

Step 3

When finished cooking the chicken, turn the heat to medium-low and add the remaining olive oil and peppers. Cook for 5 minutes or until soft, then add in the garlic and cook for a few more minutes or until golden.

Step 4

Taste test the peppers. If they aren't too spicy add red pepper flakes to taste. Otherwise, omit the red pepper flakes and move on to the next step.

Step 5

Next, add the tomato paste and cook for about 5 more minutes stirring frequently. Then, add the wine and turn the heat to medium-high. Using a wooden spoon scrape the bottom to dislodge all of the brown bits. After 2 minutes add the plum tomatoes and the lemon juice and stir together. Bring the sauce to a simmer and cook for 5 minutes to reduce some of the liquid from the tomatoes.

Step 6

Place the chicken thighs into the pan skin side up and bake in the oven until cooked through. It should take about 30 minutes for the chicken thighs to reach 175f. Use a meat thermometer to make sure they are at least 175f.

Step 7

Remove the chicken once fully cooked and taste the sauce. Adjust salt and pepper to taste and mix in the parsley. Serve with grated cheese and crusty bread to mop up all of the sauce. Enjoy!