Preheat your oven to 400°F (200°C).

Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.

In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken pieces, skin side down, and sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes. Remove and set aside.

In the same skillet, add sliced onions and sauté until translucent. Add minced garlic and cook for an additional minute, stirring frequently.

Add the potato wedges to the skillet and toss them with the onion and garlic mixture until coated.

Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for about 2-3 minutes.

Stir in the chicken broth, oregano, thyme, and red pepper flakes if using. Bring the mixture to a simmer.

Nestle the seared chicken pieces back into the skillet, skin side up. Make sure the potatoes are submerged in the liquid.

Transfer the skillet to the preheated oven and bake for 40-45 minutes, or until the chicken is fully cooked and the potatoes are tender.

Once baked, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.