Preheat and Prep: Preheat oven to 400°F (200°C). Season 2 pounds of bone-in, skin-on chicken pieces with salt and pepper.

Sear Chicken: Heat ¼ cup olive oil in the skillet over medium heat. Sear chicken, skin-side down, until crisp (5-7 min). Flip and cook until golden (4-5 min). Remove and set aside.

Cook Vegetables: Add 2 cups Yukon Gold potato wedges, ½ chopped onion, and 5 cloves sliced garlic to skillet. Sauté until onion is translucent and potatoes brown (5-7 min). Remove and set aside.

Deglaze Pan: Pour ⅔ cup dry white wine into skillet. Reduce by half, scraping up browned bits (3-5 min).

Combine Ingredients: Return potatoes, onion, and garlic to skillet. Stir in ⅔ cup chicken stock, 2 tbsp chopped parsley, and 1 tbsp Italian seasoning. Place chicken on top, cover with lid.

Bake: Transfer skillet to oven and bake until chicken reaches 165°F (74°C), about 45 minutes.

Finish Sauce: Remove chicken and vegetables; simmer remaining liquid. Add 1 tbsp butter, stir until smooth (5 min). Season with salt and pepper. Add ½ cup frozen peas, cook 1-2 min.

Serve: Place chicken atop potatoes, garnish with sauce and peas.