Preheat your oven to 425 degrees F.

Heat a large 12 inch cast iron skillet over medium high heat. Pat the chicken dry with paper towels. Sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over both sides of the chicken. 

Add 1 tablespoon oil to the hot pan and swirl. When it is shimmery, add the chicken to the pan with plenty of space in between each thigh. Sear the chicken for about 2 minutes, and when it is nice and brown, flip each thigh and sear for another minute or two until brown. You are not cooking the chicken, just searing the outside. Remove the chicken to a plate and set aside. 

Add more oil to the pan if necessary. Keep the heat at medium high. (If your veggies aren't prepped yet, turn the pan off.) When it is hot, add the red onion, green pepper, mushrooms, and garlic.

Season with 1 teaspoon salt, 1 and 1/2 teaspoons oregano, and black pepper to taste. Saute for 3 minutes, then remove from heat. 

Stir in 2 cups sliced cherry tomatoes. Place the seared chicken on top of the vegetables, and add any juices to the pan. Sprinkle with another 1 and 1/2 teaspoons oregano. 

Transfer to the oven and cook at 425 for about 15 minutes, or until a meat thermometer inserted into the chicken registers 160 degrees. 

(This is a good time to make the Israeli couscous if you're making it.)

Remove from the oven and sprinkle with 1/2 cup Kalamata olives and  1/2 cup feta cheese. Drizzle with 2 tablespoons olive oil and 2 tablespoons red wine vinegar. 

Serve over couscous, rice, potatoes, or cauliflower rice!