- Preheat the oven to 200°C.
- Place the peas, potato, tomato, lemon juice, oregano, stock and 1 ½ tablespoons of oil in a 3 litre baking dish and season with salt and pepper. Mix to ensure the peas and potato are scattered evenly. Bake for 25 minutes.
- Drizzle the remaining oil over the chicken and season with salt and pepper. Remove the tray from the oven and arrange the chicken, skin-side up, on top of the pea mixture. Bake for 20 minutes to create a lovely crust on the chicken.
- Give the dish a quick shake and cook for a further 15–20 minutes until the chicken is cooked through and the skin is crispy and blistered on top and the peas and potato are soft, sticky and caramelised