Rustic Herb Chicken and Potato Skillet

1. Preheat Preparation

Adjust your oven rack to the middle position and preheat to 350 degrees Fahrenheit.

2. Chicken Seasoning

Pat the chicken thighs dry using paper towels. Season evenly with 1/2 teaspoon salt and the black pepper. Sprinkle the herbes de Provence on the undersides of the chicken thighs.

3. Browning Chicken

Place chicken thighs skin-side down in a cold 12-inch oven-safe nonstick skillet. Cook over medium-high heat until the fat is rendered and the skin is crispy and golden, which should take about 8 to 11 minutes. Once done, transfer the chicken to a plate, keeping them skin-side up.

4. Vegetable Sauté

Pour off all but 2 tablespoons of fat from the skillet. Heat the remaining fat over medium heat until it shimmers. Add the halved potatoes and shallots, along with the remaining 1/2 teaspoon salt. Cook until they start to brown, about 5 minutes, stirring occasionally. Add the sliced garlic and cook until it's fragrant, roughly 30 seconds.

5. Deglazing and Assembling

Stir in the chicken broth, halved kalamata olives, white wine, chopped sun-dried tomatoes, and thyme sprigs. Bring the mixture back to the skillet, placing the chicken on top, skin-side up, and include any juices that have collected on the plate.

6. Oven Braising

Bring everything to a boil, then transfer the skillet to the preheated oven. Bake uncovered until the chicken reaches an internal temperature of at least 185 degrees Fahrenheit, about 30 to 35 minutes.

7. Final Reduction

Move the chicken to a serving platter. Put the skillet on high heat (remember the handle will be hot) and bring the liquid to a boil. Let it cook until the sauce is thick enough to coat a spoon and the potatoes are tender, which should take around 7 minutes.

8. Garnish and Serve

Remove from heat, discard the thyme sprigs, and stir in the chopped parsley. Pour the sauce and vegetables over the chicken and serve with lemon wedges on the side.