Start by preheating your oven to 200°C/400°F.

Place 6 chicken thighs in a bowl. Season with 1 teaspoon of oregano, salt, and ½ teaspoon of black pepper. Drizzle with 1 tablespoon of olive oil. Mix everything together with your hands to ensure the seasoning coats the chicken thighs evenly.

Add a little more olive oil to a large skillet and melt 1 tablespoon of butter over a medium-high heat.

Fry the chicken, skin side down, for about 4–5 minutes until crispy and golden. Turn over and cook for a further 4–5 minutes. Do not overcrowd the pan. Fry in batches if necessary. Then put to one side to rest on a plate.

Finely slice 1 medium onion.

Reduce the heat to medium. Add the onion to the same skillet that the chicken was cooked in and cook for 3–4 minutes until translucent.

Roughly chop the carrots and add them to the onions. Cook until slightly caramelized.

Cut 4 peeled potatoes into medium cubes and add them to the onions and carrots. Season with a pinch of salt and black pepper. Using a wooden spoon or spatula, mix everything together in the skillet and cook for 5-6 minutes.

Finely chop 2 garlic cloves and a handful of fresh parsley. Stir them into the skillet.

Return the chicken, skin side up, to the bed of vegetables and herbs, along with any juices that have accumulated on the plate while the chicken was resting.

To make the sauce, add 3 tablespoons of honey to a small saucepan and gently heat until the honey begins to bubble.

Add 4 tablespoons of sweet chili sauce, 2 tablespoons of lemon juice, 3 tablespoons of soy sauce and 1 tablespoon of Dijon mustard. Stir the ingredients constantly over a low heat until they are blended into a sauce.

Pour the sauce evenly over the chicken.

Bake at 200°C/400°F for 30–35 minutes. Serve immediately and enjoy!