Chicken with peas & potatoes

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

For serving

Fresh parsley-chopped

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 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 sauté for one minute. Add 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 25 minutes at 180ºC.

Serve with fresh parsley and drizzle with lemon juice.