Step 1

Over medium high heat, in a large ovenproof skillet, heat ¼ cup of olive oil.

Step 2

Season chicken thighs with salt and pepper and place in the skillet. Cook for 10-12 minutes or until golden brown on all sides. Remove the chicken from the skillet.

Step 3

Place potatoes chunks in the same skillet, season with oregano, thyme, red pepper flakes and cook until potatoes are golden brown on all sides (about 10 minutes) stirring occasionally.

Step 4

Add sliced garlic and saute for one minute.

Step 5

Add salted butter, white wine and chicken stock and deglaze the pan. Stir in peas. Simmer for 4-5 minutes.

Step 6

Return the chicken in the pan and stir everything together and place the skillet in a preheated oven.

Step 7

Bake 20-25 minutes at 375 F.

Step 8

Serve with fresh parsley and drizzle with lemon juice if desired.