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 Tablespoon dijon mustard
1/3 cup fresh lemon juice (from 2 lemons), divided
2 Tablespoons hot honey (such as Mike’s Hot Honey)
4 ounces Gruyère cheese, shredded (about 1 cup)
Chopped fresh dill, for garnish

Directions

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 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.
2. 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.
3. Remove skillet from oven. Add the dijon mustard to the potatoes and stir until potatoes are coated with mustard. 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.
4. Meanwhile, whisk hot honey, remaining 1 tablespoon lemon juice, and remaining pinch of salt into reserved drippings until well combined.
5. Using tongs, move the chicken so you are able to sprinkle the Gruyère evenly over the potatoes. Place the chicken back on top of the potatoes. Drizzle evenly with honey mixture and garnish with dill.