Ingredients
- 1 1/2 pounds small gold potatoes quartered (about 1/2” thick)
- 4 tablespoons ghee divided
- 4 cloves garlic minced
- 2 teaspoons fresh rosemary minced
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parsleyminced, plus more for garnish
- 1 1/2 pounds boneless skinless chicken thighs cut into 1” pieces
- Sea salt and black pepper taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Instructions
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To soften the potatoes before cooking on the stovetop, place them in a microwave safe bowl with about 1/4 cup of water and microwave on high for 5-6 minutes or until barely fork tender.
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Heat a large heavy skillet over medium high heat and add 2 tablespoons of the ghee. Once hot, add the potatoes and sprinkle all over with sea salt and pepper. Cook about 2 minutes, stir, then cook another 4 minutes, stirring occasionally to evenly brown, until golden brown and tender.
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During the last minute of cooking the potatoes, push them to the size and add the garlic, rosemary, thyme and parsley. Stir in with the potatoes and cook until potatoes are done. Once done, remove the potatoes, garlic and herbs to a bowl and set aside.
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Add the remaining 2 tablespoons of ghee to the skillet. Season the chicken with salt and pepper, garlic powder, onion powder and smoked paprika, then add to the skillet/ Cook over med-high to high heat undisturbed for about 3 minutes or until crisp and brown on one side, then stir and continue to cook until crisp and golden brown all over, about 4-5 minutes.
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Toss the chicken with the potatoes and top with additional fresh herbs. Serve right away and enjoy!
Nutrition
Calories: 316kcal
Carbohydrates: 21g
Protein: 24g
Fat: 15g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 133mg
Sodium: 109mg
Potassium: 781mg
Fiber: 3g
Sugar: 1g
Vitamin A: 241IU
Vitamin C: 25mg
Calcium: 32mg
Iron: 2mg
