Ingredients:

• 1 tablespoon olive oil
• 4 skin-on bone-in chicken thighs, excess fat and skin trimmed (about 1 3/4 pounds)
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning the potatoes
• 2 large russet potatoes, skin on, cut into 1/2-to-3/4-inch wedges
• 1 tablespoon unsalted butter
• Cloves from 1 head garlic, peeled and thinly sliced
• 1 teaspoon dried oregano or Italian seasoning
• 3/4 cup dry white wine
• 3/4 cup frozen peas (not defrosted)
• Finely grated zest of 1 lemon (about 1/2 teaspoon)
• 1 tablespoon lemon juice
• About 1/4 cup chopped fresh flat-leaf parsley leaves