Chicken

Hot Honey Feta Chicken

Chicken thighs roasted with cherry tomatoes and crumbled feta, then finished with a hot honey drizzle. An easy sheet-pan-style skillet dinner with sweet, salty, and spicy notes.

Prep
10 min
Cook
30 min
Rest
5 min
Total
45 min
Serves
4
Heat
Medium

Juicy · Tangy feta · One-pan

Roasted chicken thighs with melted feta and blistered cherry tomatoes in a cast iron skillet
Illustrative image (AI-generated); your dish may look different.

Ingredients

Servings: 4

Quantities for 4 servings

0 of 7 ingredients prepped

Tap to mark prepped · 0/7

Prep timer

10:00

Ready

LET’S MAKE SOMETHING GOOD

The method

  1. 01

    Heat the oven to 425°F (220°C). Pat the chicken dry and season with salt and oregano.

  2. 02

    Toss the chicken and cherry tomatoes with the olive oil in a large oven-safe skillet, spacing the thighs apart.

  3. 03

    Roast for 20 minutes, then scatter the feta over the top.

    Step timer

    20:00

    Ready

  4. 04

    Roast for 10 more minutes, until the tomatoes blister. Check the thickest piece: chicken must reach 165°F (74°C). Continue cooking if needed.

  5. 05

    Rest for 5 minutes, drizzle with hot honey, and serve with the pan juices.

    Rest timer

    05:00

    Ready

Times are estimates. Check doneness and any required internal temperature before serving.

A little sweet. A little heat. All yours.

STOCK YOUR SWEET-HEAT KITCHEN

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Tools for this recipe

Baking sheet & wire rack

Airflow around wings for crisp, golden skin.

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Instant-read thermometer

Check doneness instead of relying on cooking time alone.

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Silicone basting brush

An even coat of glaze without the mess.

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