Hot Honey Chicken with Lemon Oregano PotatoesCourse: DinnerCuisine: AmericanDifficulty: Easy
I made this for my family and they RAVED!!!! My kids said it was the best. The flavor and the ease were perfection. This was an outstanding dish with great texture and taste. I served it with roasted asparagus. I will make this again and again.
1 1/2 Tablespoon olive oil
2 lbs. Skin on and bone in chicken thighs, about 6-8
2 lbs fingerling potatoes, cut in half
1 teaspoon dried oregano
1/4 cup lemon juice, divided
2 tablespoons extra hot honey
3 oz feta cheese, crumbled
Dill, Chopped fresh for garnish
- Preheat 425. Heat oil in a 12 inch or larger pan. Swirl oil around, season chicken thighs with 1 1/2 teaspoons salt. Place skin side down and do not touch until the skin is golden brown, about 12-14 minutes. Transfer chicken to a plate, skin side up. Spoon 1 Tablespoons of the pan drippings to a small bowl.
- Add potatoes to pan with dried oregano and 1 1/2 teaspoon salt. Stir to combine and make sure potatoes are in an even layer. Place in the preheated oven for 15. Once potatoes are fork tender, nestle the chicken thighs amongst the potatoes and drizzle with lemon juice. Roast thighs and potatoes for 15 minutes until an instant read thermometer registers the thighs are done at 165. Remove from oven and allow to rest for 5 minutes.
- While the pan rests, add the hot honey and 1 Tablespoon lemon juice to the reserved pan juices. Whisk well. Add a pinch of salt and a few grinds of fresh pepper.
- Pour over the chicken, sprinkle with Feta cheese and dill. Serve on hot plates with a green vegetable.