Preheat oven to 425 degrees.

In a large zip lock bag, toss the potato wedges with 3 T olive oil and 1 t dried oregano,  salt and ground pepper.

Spread the potatoes in an even layer in a 13 x 9″ pan. Try not to crowd or the potatoes will take longer to turn golden. Bake,  turning over after about 15 minutes cooking until the edges are beginning to brown and the potatoes can be pierced with a fork. They will finish cooking with the chicken.

While potatoes roast, prepare the chicken. Season the chicken well with salt, pepper and oregano.

Heat 2 T olive oil in a large 12″ skillet over medium high heat until the oil shimmers. Cook the chicken skin side down until it is golden brown, about 8 – 10 minutes. Turn over and brown the other side, too. You may have to do this in batches because if you crowd the pan, it will steam and not brown. Transfer chicken to a plate when it is golden.

Add 6 sliced garlic cloves and 4 T butter to the skillet and cook until the butter is melted and the garlic is fragrant and just starting to brown. Add 1 1/4 c wine and the chicken stock to the skillet and cook for two minutes while scraping the bottom of the pan. Cook for about 10 minutes while simmering to reduce liquid by about half.

Pour wine mixture over the potatoes and stir to combine. (HOWEVER, if you choose to have more crispy potatoes reserve some for the top of the dish after adding chicken.) Now place chicken on top of the potatoes, skin side up.

Bake until the chicken is cooked through and the potatoes are tender, about 20 – 25 minutes. About 5 minutes before chicken is done, stir in peas.

Combine lemon juice, parsley, 1 minced clove of garlic and 2 T vermouth or wine. Reserve.

Now using the oven’s broiler, broil until the chicken has turned golden and crisp, about 1 – 2 minutes. Drizzle with the lemon juice mixture before serving.

.Serve with pan juices and lots of bread for dunking!