Preheat oven to 375°F.
Heat a large cast-iron skillet over medium-high heat and add 4 tablespoons of the olive oil.
In a small bowl, combine the dry herbs with salt and pepper.
Coat each piece of chicken with 1 1/2 teaspoons of olive oil.
Sprinkle the spice rub over the chicken and massage well.
Place the chicken skin-side down in the skillet and cook for 6 minutes or until browned. Turn the chicken over and cook for 1 additional minute. Transfer to a dish and set aside.
Add the garlic to the pan and sauté for 1 minute, stiring continuously. Stir in the bell peppers, salt and pepper, and half of the basil.
Cover and cook for 5 minutes.
Uncover, add the tomato sauce and wine, and cook until the alcohol evaporates.
Transfer the peppers and sauce to a roasting pan, add the chicken, and bake for 45-50 minutes or until the internal temperature reaches 165°F.
Remove from the oven, add the rest of the basil, cover with foil, and let rest for 10 minutes before serving.