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Preheat oven to 425°F. Juice 1 lemon to yield ¼ cup juice. Slice the remaining lemon into ½-inch-thick slices. Set aside.
Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Sprinkle chicken evenly with ¼ teaspoon salt. Add the chicken, smooth-side down, to the pan; cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip and cook until lightly browned on the other side, about 2 minutes. Transfer the chicken to a plate.
Add the lemon slices to the drippings in the pan; cook over medium-high heat, undisturbed, until charred on the bottom, about 1 minute. Remove the pan from the heat. Add potatoes, shallots, thyme, oregano, rosemary and the remaining ½ teaspoon salt to the pan, stirring to coat. Nestle the chicken into the mixture in the pan. Bake for 15 minutes.
Meanwhile, whisk the reserved ¼ cup lemon juice, honey, pepper and the remaining ¼ cup oil in a small bowl.
Drizzle the lemon juice mixture all over the chicken-vegetable mixture. Bake until the potatoes are tender and an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, 5 to 7 minutes. Spoon the pan drippings over the chicken and vegetables before serving.