In a large non-stick skillet, on medium-high heat, heat 1 tbsp. oil
Add chicken; cook 3 min. on each side or until thighs are evenly browned on both sides.
Transfer to a plate; cover to keep warm.
Add remaining oil and potatoes, cut sides down, to skillet; cook on medium heat 7 min. on each side or until potatoes are golden brown; stirring in garlic, rosemary and oregano for the last minute.
Add broth and dressing; stir to scrape browned bits from bottom of skillet; bring to boil; cover.
Simmer on medium-low heat 10 min., stirring occasionally.
Return chicken to skillet; simmer 5 min. or until potatoes are tender and chicken is done (165°F).
Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.
Bring liquid in skillet to boil on medium-high heat; cook 5 to 7 min. or until reduced to about 3/4 cup.
Stir in peas; cook 1 min. or until heated through, stirring occasionally.
Spoon over chicken and potatoes; sprinkle with cheese.
