Mediterranean Chicken Skillet

2 tablespoons olive oil, divided

4 (5-oz.) bone-in, skin-on chicken thighs

1 ¼ teaspoons kosher salt, divided

1 teaspoon black pepper, divided

1 large red onion (12 oz.), cut into ½-in. slices

4 cups cherry tomatoes

8 ounces fresh green beans, trimmed

1 tablespoon finely chopped garlic

1 tablespoon drained and rinsed capers

1 ½ teaspoons chopped fresh oregano, plus more for garnish

⅓ cup dry white wine

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