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
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I started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life.