* Over medium high heat, in a large ovenproof skillet, heat ¼ cup of olive oil.
* 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.
* 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.
* Add sliced garlic and saute for one minute.
* Add salted butter, white wine and chicken stock and deglaze the pan. Stir in peas. Simmer for 4-5 minutes.
* Return the chicken in the pan and stir everything together and place the skillet in a preheated oven.
* Bake 20-25 minutes at 375 F.
* Serve with fresh parsley and drizzle with lemon juice if desired.
