Pepper Chicken Thighs

Why do so many pan roasted chicken thigh recipes have the chicken ending up in the oven? Isn't that oven roasted? 
Anyways, here's my PAN roasted thighs. No oven involved.

1-2 tbsps olive oil
6 chicken thighs, bone-in
1 onion, sliced
1 red pepper, sliced
1 tbsp tomato paste
1 cup broth (chicken, veg or beef)
1/4 tsp chili powder
1/4 tsp paprika
1/4 tsp celery seed
1/4 tsp garlic powder

In a skillet with deep sides, heat olive oil to medium and lightly brown the chicken thighs. Remove to a plate. Add the onion and red pepper to the pan and cook until slightly softened.

Add tomato paste and broth. Sit the chicken back in the pan, nestled into the veggies, and season with chili powder, paprika, celery seed and garlic powder.

Bring to a boil then reduce heat, cover and simmer 15-20 minutes. Remove the lid and cook an additional 20 or so minutes until cooked through.

Note: I finally got around to posting this recipe. I actually made it in October....hence the pumpkin shaped carrots : )