Step 1: Prepare the Chicken and Potatoes

1. Preheat your oven to 400°F (200°C).
2. Season the chicken with oregano, thyme, paprika, salt, and pepper. Rub the seasonings into the skin to ensure even coating.
3. Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and sear for 4-5 minutes per side, or until golden brown. Transfer the chicken to a plate.

Step 2: Brown the Potatoes

1. In the same skillet, add the potato wedges in a single layer. Cook for 4-6 minutes, turning occasionally, until golden and slightly crisp. Season with a pinch of salt and pepper.
2. Remove the potatoes from the skillet and set aside with the chicken.

Step 3: Make the Vesuvio Sauce

1. Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Deglaze the skillet with white wine or chicken broth, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
3. Stir in the chicken broth, red pepper flakes (if using), and rosemary. Bring the sauce to a gentle simmer.

Step 4: Combine and Bake

1. Return the chicken to the skillet, skin-side up, and arrange the potato wedges around it. Spoon some of the sauce over the chicken and potatoes.
2. Transfer the skillet to the preheated oven and bake uncovered for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.

Step 5: Add Peas and Serve

1. During the last 5 minutes of baking, sprinkle the frozen peas into the skillet for a pop of color and sweetness.
2. Remove the skillet from the oven and garnish with freshly chopped parsley.
3. Serve the Chicken Vesuvio directly from the skillet with crusty bread to soak up the sauce.