Hot Crab Dip
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Hot Honey Chicken Thighs with Lemon Oregano Potatoes
Details
- Servings: 6
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
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
Instructions
Hot Honey Chicken Thighs with Lemon-Oregano Potatoes serves 6 original recipe by Food & Wine.
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