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Preheat your oven to 425°F.
Season the chicken all over with salt and pepper and add 2 tablespoons extra virgin olive oil to the cold skillet. Add the chicken, skin side down, and place the pan over medium heat. Cook the chicken, undisturbed for 8-10 minutes until the skin is crispy and golden brown.
While the chicken cooks, add the halved potatoes, sliced red onion, Golden Greek Peperoncini, garlic, oregano and the remaining 2 tablespoons of olive oil to a large bowl. Season generously with salt and pepper and toss everything together to combine.
Flip the chicken and snugly arrange the potato mixture around the chicken. Pour in the reserved Golden Greek Peperoncini brine and transfer the skillet to the oven to roast for 40-45 minutes or until the internal temperature of the chicken reaches 165°F.
Remove the chicken from the pan and place the skillet over medium heat and cook until the sauce has reduced and thickened slightly, roughly 5 minutes.
Return the chicken back to the skillet and sprinkle with chopped fresh parsley before serving.