Pat the chicken pieces dry with paper towels and generously season with salt and pepper.
Heat the oil in a large saute pan on the stove over medium-high heat until very hot.
Add the chicken pieces to the hot oil (working in batches, dont overcrowd the pan), sear until well browned on both sides, about 5 minutes per side. Place the seared chicken on a plate and set aside.
Add the potato wedges to the pan and cook, stirring occasionally, until golden brown, about 10 minutes. Transfer browned potatoes to a plate and set aside.
Add the garlic, cook while stirring until the garlic is fragrant, about 10 seconds.
Pour in the wine and broth, stir while scraping the bottom to release any stuck on bits. Cook until just beginning to boil.
Carefully pour the sauce into a large roasting pan or baking dish (something big enough to hold all the chicken and potatoes). Place the chicken in the sauce skin-side up and nestle the potatoes in between the chicken pieces. Sprinkle with oregano and place in the oven, uncovered, for 25 minutes or until chicken is cooked through (165°F internal temperature) and potatoes are tender.
Sprinkle the peas over the chicken and potatoes and cook 3 more minutes.
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