Preheat your oven to 425°F (220°C) and line a sheet pan with parchment or foil.

In a mixing bowl, combine potato wedges with olive oil, salt, black pepper, and dried oregano. Toss and spread evenly on the sheet pan. Roast for about 20 minutes.

Heat remaining olive oil in a cast iron skillet over medium heat. Add chicken pieces skin-side down, sear for 3-5 minutes until golden brown, then flip and brown the other side.

Remove browned chicken from the skillet, melt butter in the same skillet. Add sliced garlic and sauté for about 30 seconds until fragrant.

Pour in chicken broth and white wine, scraping the skillet's bottom. Add frozen peas and let simmer until heated through and sauce thickens slightly.

Layer roasted potato wedges into the skillet with the sauce and place seared chicken on top, pouring juices from the plate over.

Lower oven temperature to 375°F (190°C) and transfer the skillet back to the oven uncovered for about 30 minutes, until chicken is done.

Broil on high for the last 3-4 minutes for crispy skin. Drizzle fresh lemon juice over chicken.

Garnish with chopped parsley before serving. Serve warm.