Preheat the oven to 425°F. Season the chicken thighs generously with salt and pepper on both sides.

In a large skillet, heat 2 tablespoons of butter along with a splash of olive oil over medium heat. Once the butter is melted and sizzling, place the chicken thighs, skin side down, and sear them for about 5 to 6 minutes, until the skin turns golden brown. Flip the chicken and cook the other side for another 2 to 3 minutes. Remove the chicken from the pan and set it aside on a plate.

In the same skillet, keeping a few tablespoons of the remaining oil, arrange the potatoes cut-side down and cook until they turn golden and crisp, around 4 to 5 minutes. Flip them over and repeat on the other side. Once they’re browned, remove them from the skillet and set aside.

Lower the heat to medium-low and add the remaining butter along with the garlic cloves. Cook, stirring, until the butter melts and the garlic becomes fragrant, about 1 minute. Stir in the oregano and let it cook for another minute, just until the garlic starts to turn a light golden color.

Pour in the vermouth and allow it to simmer for about a minute. Add the chicken stock, stirring well to combine, followed by the frozen peas and pearl onions. Mix everything together and return the browned potatoes to the pan, nestling them around the chicken.

Transfer the skillet to the oven and bake for about 20 minutes, or until the chicken reaches an internal temperature of 175°F and the potatoes are fully tender.

Before serving, squeeze the juice of half a lemon over the dish and garnish with freshly chopped parsley. Serve immediately for a comforting and flavorful meal.