Hot Honey Chicken Thighs with Lemon-Oregano Potatoes Recipe

Hot Honey Chicken Thighs with Lemon-Oregano Potatoes

4.6

(5)

5 Reviews

Spicy, sweet honey meets seared chicken, lemony potatoes and tangy feta for a one-pan dinner.

Liz Mervosh

Updated on July 26, 2023

Tested by

Food & Wine Test Kitchen

Skillet Chicken with Greek Potatoes and Feta — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

Active Time:

25 mins

Total Time:

1 hr 5 mins

Servings:

4 to 6 servings

This one-skillet dinner seasons tender potatoes with the fond and fat from crispy chicken thighs to quickly build flavor. A simple hot honey–lemon drizzle and crumbles of salty feta finish the dish. The key to perfectly crispy, golden brown chicken thighs is to cook them skin-side down, undisturbed, allowing the fat to render.

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Ingredients

1 1/2 tablespoons olive oil
2 pounds small bone-in, skin-on chicken thighs, excess skin and fat trimmed (about 6 thighs)
1 tablespoon plus a pinch of kosher salt, divided
1 1/2 pounds small fingerling potatoes, scrubbed and halved lengthwise
1 teaspoon dried oregano
1/4 cup fresh lemon juice (from 2 lemons), divided
2 tablespoons extra-hot hot honey (such as Mike’s Hot Honey Extra Hot) (see Note)
3 ounces feta cheese, crumbled (about 2/3 cup)
Chopped fresh dill, for garnish

Directions

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 1 1/2 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.
Add potatoes, oregano, and 1 1/2 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.
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.
Meanwhile, whisk hot honey, remaining 1 tablespoon lemon juice, and remaining pinch of salt into reserved drippings until well combined.
Sprinkle feta evenly over chicken mixture. Drizzle evenly with honey mixture and garnish with dill.

Note

Mike’s Hot Honey is available at most grocery stores or online at mikeshothoney.com.

Suggested pairing

Dayna Degan, Wine Director at The Duck & The Peach in Washington, D.C., likes to pair this recipe with a zingy, melony white, such as the 2020 Division-Villages La Frontière Sauvignon Blanc. “This zippy white from Division Winemaking Company in Oregon captures the refreshing nature of Sauvignon Blanc without any of the grapefruit or grass!,” she notes. “The wine’s bright acidity cuts through the richness imparted by the chicken, while melon and herb flavors complement the spicy honey and tangy feta.”