Heat oven to 425 degrees. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano. Season with salt and pepper. Spread the potatoes out in an even layer; if they slightly overlap that is ok.

Bake about 15 minutes, and then toss gently halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes total. You will finish cooking them with the chicken, but you want them to get crispy in the oven.

While potatoes roast, prepare the chicken. Season the chicken with Kosher salt, freshly cracked black pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet,cast iron is great if you have it) heat the remaining 3 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.

Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted, but not too browned and the garlic is fragrant and just begins to slightly brown, 2 to 3 minutes.

Add the chicken stock and wine to the skillet and whisk, bring it to a simmer and cook for about 2-3 minutes.

Add in the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.

Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

At the end of cooking, turn on the oven’s broiler and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Remove from the oven.

Drizzle with lemon juice, and sprinkle with parsley. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side is perfect! ENJOY!