Ingredients

• 1½ pounds small gold or baby potatoes, quartered

• 4 tablespoons butter or ghee, divided

• 4 cloves garlic, minced

• 2 teaspoons fresh rosemary, minced

• 1 teaspoon fresh thyme leaves

• 2 tablespoons fresh parsley, minced, plus more for garnish

• 1½ pounds boneless skinless chicken thighs or breasts, cut into pieces

• Sea salt and freshly ground black pepper, to taste

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon smoked paprika

Instructions

1. Soften the potatoes by microwaving in a bowl with 1/4 cup water for 5-6 minutes until barely fork tender.

2. Heat 2 tablespoons of butter or ghee in a large heavy skillet over medium-high heat. Add the potatoes, season with salt and pepper, and cook for about 2 minutes. Stir, then continue cooking for another 4 minutes, stirring occasionally, until golden and tender.

3. During the last minute, add the garlic, rosemary, thyme, and parsley; stir and cook until fragrant. Remove potatoes and herbs to a bowl and set aside.

4. Add the remaining 2 tablespoons of butter to the skillet. Season chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika. Add chicken to skillet.

5. Cook over medium-high heat without stirring for about 3 minutes until browned on one side. Flip and cook about 4-5 minutes more until golden and cooked through.

6. Toss the cooked chicken with the potatoes and herbs in the skillet, warm through, and garnish with extra parsley before serving.