Hot Honey Chicken With Lemon-Oregano Potatoes

This one-skillet dinner seasons tender potatoes with the fond and fat from crispy chicken thighs to quickly build flavour. A simple hot honey–lemon drizzle and crumbles of salty feta finish the dish

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F. Heat oil in a 12-inch ovenproof skillet over medium-high; swirl to coat pan. Sprinkle chicken thighs all over with 1½ teaspoons salt. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is golden brown, 10 to 14 minutes. Transfer chicken, skin side up, to a plate. Spoon 1 tablespoon drippings into a small bowl; reserve about 2 tablespoons drippings in skillet.

Step 2

Add potatoes, oregano, and 1½ teaspoons salt to drippings in skillet. Stir to combine; spread in an even layer. Transfer to preheated oven; roast until potatoes are nearly tender, 13 to 15 minutes.

Step 3

Remove skillet from oven. Stir potatoes. Nestle chicken, skin side up, in and on top of potato mixture. Drizzle with 3 tablespoons lemon juice. Roast at 425°F until a thermometer inserted in thickest portion of chicken registers 165°F and potatoes are tender, 10 to 15 minutes. Remove from oven; let rest 5 minutes.

Step 4

Meanwhile, whisk hot honey, remaining 1 tablespoon lemon juice, and remaining pinch of salt into reserved drippings until well combined.

Step 5

Sprinkle feta evenly over chicken mixture. Drizzle evenly with honey mixture, and garnish with dill.