One-Pan Braised Chicken Thighs with Potatoes, Shallots, and Olives

Ingredients

• 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
• 1 teaspoon table salt, divided
• 1/2 teaspoon pepper
• 1 teaspoon herbes de Provence
• 1 pound small red potatoes, unpeeled, halved
• 5 shallots, halved through root end
• 3 garlic cloves, sliced thin
• 3/4 cup chicken broth
• 1/3 cup pitted kalamata olives, halved
• 1/4 cup dry white wine
• 1/4 cup oil-packed sun-dried tomatoes, chopped
• 3 sprigs fresh thyme
• 1/4 cup chopped fresh parsley
• Lemon wedges