Hot Honey Chicken Thighs with Lemon Oregano Potatoes

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

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