1 can diced tomatoes
1/2 tbsp vegetable oil
2 skin-on chicken thighs
1 small yellow onion, finely diced
3 garlic cloves, minced
3 sprigs oregano (or a large dash of dried)
Preheat oven to 400 f. Stick blend tomatoes to get rid of large pieces, but try not to puree.
In a large over proof skillet (or dutch oven), heat oil over medium high. Season chicken with salt and pepper, and cook skin side down until golden and crispy. Flip and cook 1 minute. Transfer chicken to plate and drain, all but 1 tbsp fat from the pan.
Reduce heat to medium. Add onion to skillet and cook until soft and translucent. Add garlic and cook until fragrant, about 1 minute.
Add tomatoes, bring to boil.
Add chicken back up, skin side up, add oregano, then move to over. Cook until chicken is done (170-180 degrees), about 25-30 minutes.