2–3 pounds russet potatoes, peeled, halved lengthwise, then sliced into 1-inch wide wedges
1/4 cup olive oil
2 tsp. dried oregano
1/2 tsp. red pepper flakes
6–8 bone in, skin on chicken thighs
salt and ground black pepper
4 Tbls. butter
8–10 garlic cloves
2 cups chicken stock
1/2 cup dry white wine
1 cup frozen peas, thawed
1/2 lemon juiced
Italian parsley, chopped
Crusty bread for serving
Heat oven to 425 degrees. On a large sheet pan, toss the potato wedges with 1/4 cup olive oil and 1 teaspoon of oregano; season with salt and pepper. Spread the potatoes out in an even layer and bake, tossing once halfway through cooking, until the edges begin to brown, about 30 minutes. Remove from oven and set aside.
While potatoes are cooking, season the chicken with salt, pepper and the remaining 1 teaspoon oregano. In a large skillet or cast iron pan, heat 2 tablespoons olive oil over medium-high. 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 and add the butter, garlic, and red pepper flakes to the skillet and cook until garlic just begins to brown, 1-2 minutes. Add the chicken stock and wine to the skillet, bring to lively simmer and cook for 3-4 minutes. Add potatoes to the skillet and place chicken on top of the potatoes, skin-side up.
Place back in oven and cook 20 to 25 minutes, until chicken is cooked through. Add peas, then turn the oven to broil and bake until skin gets crispy, 1 to 2 minutes. 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.