Preheat your oven to 400°F (200°C). In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.

Add the chicken broth, oregano, thyme, and red pepper flakes (if using) to the skillet. Stir to combine. Return the chicken to the skillet, skin-side up, and nestle the halved baby potatoes around the chicken.

Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). During the last 10 minutes of cooking, add the frozen peas to the skillet.

Once done, remove the skillet from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.