1. Preheat oven to 400° F (200° C).Season thighs with salt & pepper.
2. Heat oil in a large oven-proof skillet or Dutch oven over medium-heat. Brown chicken, about 4 minutes per side, and remove to plate. Pour off and discard all but 2 tbsp (30 mL) fat. Return chicken to skillet skin side-up.
3. Tuck potatoes, sundried tomatoes, and garlic around chicken. Pour broth over, then sprinkle with oregano. Bake in oven for 25 minutes. Scatter with olives and feta and return to oven 10-15 minutes longer or until chicken juices run clear. Can be served alone or with crusty bread, orzo or other grain of choice!