Mediterranean Chicken Thighs with Potatoes, Peppers and Feta

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6 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper 

2 tablespoons extra-virgin olive oil 

1 yellow onion, halved and sliced 

1 red bell pepper, sliced into strips 

1 yellow bell pepper, sliced into strips 

3/4 teaspoon red pepper flakes 

1/2 pound baby gold potatoes, quartered 

3 garlic cloves, peeled and thinly sliced 

1 cup cherry tomatoes 

1/2 cup red wine vinegar 

1 tablespoon chopped fresh oregano leaves 

1 tablespoon fresh thyme leaves 

One 12-ounce can quartered artichoke hearts, drained 

1/3 cup crumbled feta cheese 

2 tablespoons chopped fresh parsley