Combine parsley, lemon rind, dill and garlic, cover and refrigerate for up to 3 hours.
In large skillet, heat oil over medium-high heat. Cook chicken, in batches, for about 5 minutes or until browned. Arrange, skin side up, in 13 * 9 inch baking dish, sprinkle with salt and pepper, set aside.
Pour off all but 1 Tbsp drippings from skillet. Cook onion, red peppers and garlic over medium heat for 5 minutes or until softened. Spoon over chicken. To skillet, add tomatoes, olives, currants, capers, lemon juice, oregano and mint, bring to boil.
Reduce heat and simmer, stirring occasional, for 15 minutes or until thickened, then pour over chicken. Bake, uncovered, in 350 F oven for 50 to 55 minutes or until juices run clear when chicken is pierced. Sprinkle with Gremolada.