Lemon-Honey Chicken Thighs

• 1 1/2 tablespoons olive oil
•  8 (3-oz.) skinless, boneless chicken thighs
•  3/4 teaspoon kosher salt
•  1/4 teaspoon black pepper
•  1/4 cup thinly sliced shallots
•  2 tablespoons water
•  1 tablespoon fresh lemon juice
•  1 tablespoon Organic Honey & Lemon
•  1 tablespoon chopped fresh oregano

 Heat a large skillet over medium-high. Add oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 to 5 minutes on each side or until browned and done. Transfer to a plate; keep warm. Add shallots to pan; reduce heat to medium, and cook 2 minutes or until beginning to brown and soften, stirring frequently. Add 2 tablespoons water, juice, and honey to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano, and serve immediately.

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