Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or roasting pan, heat the olive oil over medium heat.
Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until browned on all sides, about 5 minutes per side. Remove the chicken from the skillet and set it aside.
In the same skillet, add the minced garlic and potatoes. Cook for about 5 minutes, stirring occasionally, until the potatoes start to develop a golden color.
Add the white wine, dried oregano, dried basil, dried thyme, salt, and pepper to the skillet. Stir well to combine.
Return the chicken to the skillet, nestling it among the potatoes. Pour any accumulated juices from the chicken over the top.
Transfer the skillet to the preheated oven and bake for about 45-50 minutes, or until the chicken is cooked through and the potatoes are tender. The chicken's internal temperature should reach 165°F (74°C).
If desired, during the last 5 minutes of cooking, sprinkle the frozen peas over the dish to warm them up.
Once done, remove the skillet from the oven and let it cool for a few minutes.
Serve the Chicken Vesuvio hot, garnished with the optional peas, and enjoy!
