Preheat oven to 400 degrees.
Dry chicken pieces well and season liberally with salt and pepper.
Warm olive oil in an oven-safe skillet or dutch oven over medium heat. Add chicken, skin side down, and cook 5-7 minutes until chicken is browned and skin is crisp.
Turn chicken pieces over and cook an additional 4-5 minutes, until golden brown. Remove chicken and set aside.
Add potatoes, onion, and garlic to the skillet and cook on medium-low 5-7 minutes, until the onion is translucent and the potato wedges start to brown. Remove the vegetables from skillet and set aside.
Pour wine into the skillet and cook until reduced in half, 4-5 minutes. Deglaze the pan by scraping the chicken and brown bits from the bottom and sides.
When wine is reduced in half, return potatoes, onion and garlic to the skillet. Add chicken stock, chopped parsley, and Italian seasoning, stirring to combine. Add the chicken pieces on top.
Cover and transfer to the preheated oven. Roast until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees.
Return the skillet to the stove and remove chicken and vegetables, leaving the liquid. Bring liquid to a simmer; add butter and stir until smooth, about 5 minutes. Add salt and pepper to taste.
Add peas to the sauce and cook 1-2 minutes longer. Serve chicken on top of potato wedges and garnish with pan sauce and peas.