Preheat the oven to 350°F (175°C).

Heat olive oil in a Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then brown them in the hot oil for about 5-7 minutes on each side.

Remove the chicken and set aside. In the same pot, add onions and garlic, sautéing until softened, about 3-4 minutes.

Add carrots, celery, and potatoes to the pot, stirring for another 5 minutes.

Pour in the chicken broth and add thyme and rosemary. Stir well.

Return the browned chicken to the pot, nestling it among the vegetables.

Cover the Dutch oven and transfer it to the preheated oven. Roast for about 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender.

In the last 10 minutes of cooking, add the peas to the pot.

Remove from the oven and let it rest for 10 minutes before serving.