Skillet Lemon Chicken with Dried Cherries

Preheat oven to 400°F.

Heat oil in a large oven-safe skillet over medium-high heat. Pat chicken dry and add to the pan, skin-side down. Cook until lightly browned, 6 to 8 minutes. Flip the chicken and spoon out all but 2 tablespoons of the fat. Add garlic and oregano and cook until fragrant, about 1 minute. Add wine, vinegar, olives, lemon, cherries, brown sugar, pepper and salt; bring to a simmer.

Transfer the pan to the oven and roast until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, about 20 minutes.

Transfer the chicken to a plate and return the pan to medium-high heat (remember, the handle will be hot). Cook until the sauce is slightly reduced, about 3 minutes. Serve the chicken with the sauce and sprinkle with parsley, if desired.