Instructions

• Use paper towels to pat the chicken pieces dry. Season well with kosher salt and black pepper on both sides. Rub some salt and pepper underneath the skin as well.
• In a large nonstick skillet set over medium-high heat, add 3 tablespoons of olive oil. Once the oil begins to shimmer, add the chicken, skin side down. Cook until the skin is crispy and golden brown, about 5-8 minutes. Flip and cook until the second side is golden brown as well, about 5 minutes more.
• Transfer the chicken to a large tray and sprinkle with Italian seasoning. Pour the lemon juice over the chicken. Set it aside for now.
• Turn the heat to medium. If the skillet is dry, add a little more olive oil. Add the anchovy filets. Cook for about 2 minutes or so, pushing the anchovies around the skillet.
• Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes, half of the olives, half of the capers, and the dried oregano and red pepper flakes (if using). Bring the sauce to a simmer over medium heat.
• Add the chicken back into the skillet, nestling it in the sauce. Spoon a bit of the sauce over the chicken. Cover part way and cook until the chicken is fully cooked and tender, about 25-30 minutes, or until a thermometer reads 165°F in the thickest part.
• Garnish with parsley and the remaining olives and capers and serve.