Mix the spices (garlic powder, salt, oregano, and black pepper) in a small bowl.

Trim the fat off the chicken thighs and add about 2/3 of the spice mix to the chicken (leaving 1/3 of the spice mix aside to use for the potatoes later). Mix well and set aside.

Wash and dry the potatoes well, keeping the skin on. Cut into wedges.

Add 3 tbsp of olive oil and the remaining 1/3 of the spice mix to the potatoes. Mix everything in and set aside.

In a pan, over medium-high heat, add 2 tbsp of olive oil and fry the chicken thighs (skin down first for about 5 minutes on the skin side (until you get a nice color on it) and about 3 minutes on the other side.

Remove the chicken from the pan and set it aside in a warm bowl, covering it with foil.

Add the potatoes to the pan and fry for about 8 minutes, turning them on all sides.

Set the potatoes aside.

To the pan, add the chicken stock and white wine do deglaze it. Simmer it for 4-5 minutes.

Add the lemon juice and lemon zest to the pan.

If your pan is ovenproof, you can return the potatoes to the pan and place the chicken on top. If your pan is not ovenproof, simply use a roasting tray. First, place the potatoes and then the chicken on top. Then pour the sauce on the potatoes without touching the chicken skin.

Place in the oven for about 30-35 minutes at 360°F (180°C) until chicken is fully cooked (when the internal temperature of the thighs when read with a meat thermometer reaches 165°F).

Add peas if desired (optionally).

Add chopped fresh parsley.