4 chicken thighs with skin and bone (about 1.5 lb.)
Salt and freshly ground black pepper to taste
1 lb. potato cut in chunks
5 garlic cloves thinly sliced
½ cup dry white wine
½ cup chicken stock
2 tablespoons butter
¼ cup olive oil
½ Tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon red crushed pepper flakes
2/3 cup frozen peas
Fresh lemon juice
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 the potato chunks in the same skillet, season with oregano, thyme, and red pepper flakes, and cook, tossing periodically, until golden brown on all sides (approximately 10 minutes).
Sauté for one minute with the sliced garlic. Deglaze the pan with butter, white wine, and chicken stock. Add the peas and mix well. Cook for 4-5 minutes on low heat.
Return the chicken to the pan and toss everything together before placing it in the oven.
Preheat oven to 180°C and bake for 25 minutes.
Garnish with fresh parsley and a squeeze of lemon juice.