1. In a bowl, mix the oil, Espelette pepper, thyme, and chives.

2. Brush the chicken with this mixture and place on a baking sheet covered with parchment paper.

3. Bake for 30 minutes.

4. In a pot of boiling salted water, cook the pasta al dente. Drain and set aside.

5. In a hot pan, melt the butter and add the chopped onion. Cook for 2 minutes. Deglaze with white wine and reduce by half over high heat.

6. Add the green peas, reduce the heat to medium, cover, and cook for 4 minutes. Add the pasta and reheat.

7. Remove the chicken from the oven and serve the chicken on the pasta.