Sear the Chicken

• Preheat oven to 375°F (190°C)
• Heat olive oil in a large oven-safe sauté pan over medium-high heat (~365°F / 185°C).
• Season chicken generously with salt and pepper.
• Place chicken skin-side down in the hot pan. Sear until golden brown.
• Flip the chicken and sear the other side until browned.

Prep and Add Vegetables

• While chicken is searing, prep the potatoes: halve any large ones and drizzle all with a little olive oil.
• Once the chicken is flipped, scatter in the sliced onion.
• When the onions are lightly golden, add the potatoes to the pan.
• Add fresh thyme, dried oregano, sliced garlic, and lemon wedges.
• Pour in the white wine and stir everything gently to combine. Let the wine reduce for 2–3 minutes.

Add Peas and Bake

• Add lemon juice and 1 cup of frozen peas to the pan.
• Taste and season with additional salt and pepper if needed.
• Transfer the pan to the preheated oven and bake for 30–45 minutes, or until the chicken is tender and potatoes are soft.

Final Additions and Finish

• Remove the pan from the oven and stir in the remaining ½ cup peas and pre-cooked pearl onions (if using).
• Add a splash of chicken stock if desired, to loosen the sauce.
• Sprinkle with chopped parsley.
• Add the knobs of butter and let them melt into the pan juices to enrich the sauce.

Final Bake and Serve

• Return the pan to the oven for another 10 minutes, just to heat the peas and onions through.
• Serve hot with extra lemon wedges—and maybe a spoon for the sauce!

Bon appétit!