Preheat your oven to 425°F (220°C) and drizzle 2 tablespoons of olive oil onto a rimmed baking sheet.

Halve the small Yukon gold potatoes and place them on the baking sheet. Sprinkle with 1 teaspoon of kosher salt and toss to coat. Arrange the potatoes cut-side down in a single layer and roast for about 30 minutes until golden brown.

Season the chicken thighs with the remaining kosher salt and black pepper. In a large oven-safe skillet, heat the remaining olive oil over medium-high heat and sear the chicken thighs until golden brown. This should take about 5-7 minutes per side. Transfer the browned chicken to a plate.

In the same skillet, add the butter, minced garlic, and dried oregano. Cook until the garlic is softened, about 2 minutes. Be careful not to burn the garlic! Then, add the chicken broth and let it simmer for 2 minutes, allowing the flavors to meld.

Pour in the additional chicken broth and turn off the heat. Add the roasted potatoes and frozen peas to the skillet and stir to combine. This is where the magic happens!

Place the seared chicken thighs on top of the potatoes and peas. Transfer the skillet to the oven and bake for about 30 minutes until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (75°C).

Once done, season the sauce with more salt and pepper if needed. Squeeze the lemon juice over the chicken and garnish with chopped parsley before serving. This adds a fresh pop of flavor!