Preheat the oven to 425˚ and line a sheet pan with parchment paper or foil. Add the potato wedges to a large bowl with 2 Tablespoons of the olive oil, the dried oregano, 1 teaspoon of the kosher salt and ½ teaspoon of black pepper. Toss to combine and then lay in an even layer on the prepared sheet pan.
Roast the potatoes in the oven for 20 minutes, tossing them halfway through cooking so they are lightly browned and just cooked through.
While the potatoes are roasting, heat a large cast iron skillet or dutch oven over medium heat on the stovetop with the remaining 4 Tablespoons of olive oil. Season the chicken pieces with the Italian seasoning and the remaining 2 teaspoons of kosher salt and 1 teaspoon of black pepper.
Place the chicken, skin side down in the hot skillet and let it cook for 3-5 minutes until golden brown. Flip and cook for an additional 3-5 minutes until nicely browned.
Remove the chicken pieces out of the skillet and let them rest on a plate off to the side.
Melt the butter in the skillet and then add the garlic and cook for 30 seconds until it just becomes fragrant.
Pour in the chicken broth and white wine and scrape the bottom of the skillet to remove any stuck on bits.
Stir in the peas and let the sauce simmer for 3-4 minutes until the peas are heated through and the liquid is reduced by about half.
Turn off the heat and pour the sauce out of the skillet into a bowl.
When the potatoes are done roasting, remove them from the oven and reduce the temperature to 375˚.
Place the roasted potato wedges in the skillet and then top with the chicken pieces. Pour any juices that collected on the plate from the chicken in the pan along with the reserved sauce.
Bake the chicken and potatoes in the oven for about 30 minutes until the chicken is cooked to a minimum internal temperature of 165˚.
Turn on the broiler onto high and let the dish cook under the broiler for 3-4 minutes until everything is nicely browned and slightly crispy.
Squeeze the fresh lemon juice over the finished dish and sprinkle with the fresh parsley.