Preheat oven to 425°F. Sprinkle chicken thighs evenly with 2 teaspoons salt; arrange skin side down in a single layer in a large ovenproof skillet. Cook, undisturbed, over medium-high until skin side is crispy and golden brown, 15 to 20 minutes. Transfer to a plate, reserving 3 tablespoons of drippings in skillet. Discard or reserve remaining drippings for another use.

Carefully add potatoes to reserved drippings in skillet, arranging cut side down in a single layer; cook over medium-high, undisturbed, until browned, 3 to 5 minutes. Add shallots, garlic, pepper, ½ teaspoon oregano, ½ teaspoon thyme, and remaining ½ teaspoon salt. Cook, stirring constantly, until fragrant and shallots are softened, 1 to 2 minutes.

Add wine to skillet, and bring to a boil over medium; boil, stirring occasionally, until slightly thickened and reduced by about half, about 3 minutes. Add stock; return chicken thighs to skillet, placing skin side up on top of potato mixture along with any accumulated juices. Bake in preheated oven until an instant-read thermometer inserted into thickest portion of chicken registers 175°F, 16 to 18 minutes.

Transfer chicken and potatoes to a clean plate using a slotted spoon. Bring stock mixture to a gentle simmer over medium. While whisking constantly, add butter, 1 piece at a time, until incorporated, about 3 minutes. Simmer over medium, whisking occasionally, until thickened, about 2 minutes.

Add peas and remaining 1 teaspoon each oregano and thyme; cook over medium-low, stirring often, until peas are warmed through, about 3 minutes. Remove from heat, and stir in lemon juice. Return potatoes and chicken to skillet; garnish with parsley. Recipe developed by Craig Ruff