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Directions:
Prep the Chicken: Season the chicken thighs with oregano, salt, and black pepper on both sides.
Sear the Chicken: In a large oven-proof skillet or pan, heat the olive oil and a knob of butter over medium heat. Add the chicken thighs skin-side down and sear until the skin is golden and crispy, about 3-5 minutes. Flip and sear the other side for an additional 3 minutes. Remove the chicken from the pan and set aside.
Cook the Vegetables: In the same pan, add the chopped onion and fry until translucent. Add the roughly chopped potatoes and carrots to the pan, stirring occasionally, until they start to soften and brown at the edges.
Add Garlic and Parsley: Stir in the chopped garlic and parsley, cooking for another minute until fragrant.
Make the Sauce: In a bowl, whisk together the honey, sweet chili sauce, lemon juice, soy sauce, and Dijon mustard. Pour this mixture over the vegetables in the pan, stirring to coat everything evenly.
