Heat oven to 375F.
Place a roasting pan on the stovetop over a couple of burners and heat up about 1/2 cup of EVOO, a shallow layer, over medium-high heat. When oil is hot, add in potatoes, season liberally with salt and pepper, and cook till golden brown on cut sides, about 10 minutes. Add the garlic, chilies, oregano and bay to the browned potatoes, and cook for about 3-4 minutes more, turning occasionally. Transfer potatoes out of pan and heat up remaining 1/4 cup oil.
Season chicken liberally with salt and pepper then brown well on both sides. Deglaze with wine; add stock and scatter potatoes, garlic and chilies back in. Transfer to oven and roast 35-40 minutes, adding peas and butter in the last few minutes. Stir to combine. Top with lots of parsley and serve with bread for mopping.