Hot Honey Feta Chicken

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A simple baked chicken with a good drizzle of hot honey and crumbled feta cheese - an easy week night meal! This is a guide, rather than a strict recipe - let your stomach be YOUR guide!

Prep Time: min

Cook time: min

Yield:

Ingredients

• roughly 12 pieces of bone-in, skin-on chicken (I used thighs and drumsticks)*

• dried herbs and seasonings of your choice to season chicken (I used salt, pepper, oregano, and garlic powder)

• oil for the pan

• 1 cup of crumbled feta cheese

• 1/3 to 3/4 cup hot honey (see directions to make it below)

  
  

  *the number of pieces of chicken will vary depending on how many people you're feeding

  
  

Directions

1. Pre-heat the oven to 175F.

2. Heat a cast iron skillet over medium-high heat and coat the bottom with oil

3. Pat dry your chicken, and then season liberally with your choice of herbs and spices

4. put the chicken skin side down and don't touch it for a few minutes to allow the skin to brown and get crispy. Turn over and lightly brown the other side.

5. Remove the chicken from the skillet to a parchment-lined baking sheet big enough for all your chicken. Repeat if you need to do more than one batch to not crowd your skillet.

6. Place the baking sheet in the oven on the middle rack and bake until chicken is done (165F on your thermometer). Take the pan out, drizzle all the chicken with Hot honey and crumble the feta over. Keep a little hot honey aside to drizzle after it comes out of the oven.

7. Place the pan back in the oven for 5-8 mins to start that feta melting and the honey will be bubbling.

8. Drizzle with more hot honey after you remove the pan from the oven.

   
   

Make hot honey

1. Place 1 cup of honey and 1 to 2 medium-sized chili peppers, sliced, in a small sauce pan.

2. Heat to a simmer - not a boil - and allow to simmer for about 10 mins. Taste and continue simmering a bit longer for more intense heat.

3. Remove form heat and strain the chilis out. Allow the honey to cool at room temp.

This "recipe" was written by Heather Dyer.