Ingredients
- 1 1/2 pounds small gold potatoes quartered (about 1/2” thick)
- 4 tablespoons ghee or butter (if not Whole30), divided
- 4 cloves garlic minced
- 2 teaspoons fresh rosemary minced
- 1 teaspoon thyme leaves
- 2 tablespoons parsley minced, 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 or butter. 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 or butter 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!
Recipe Notes
*If using real butter instead of ghee, watch the heat setting as you might need to lower it if the butter begins to brown. Ghee can withstand higher heat than butter.
Air Fryer Instructions
- Preheat your air fryer to 380°F–400°F
- Prep the potatoes first: Microwave the potatoes as directed (this is key!) Toss with 2 tablespoons melted ghee or butter, salt, pepper, garlic, rosemary, thyme, parsley
- Air fry the potatoes: Add to basket in a single layer (work in batches if needed). Cook for 10–12 minutes, shaking halfway, until golden and crisp
- Prepare the chicken: Toss chicken with salt, pepper, garlic powder, onion powder, smoked paprika
- Air fry the chicken: Add to basket (single layer). Cook at 380–400°F for 10–12 minutes, shaking once. Cook until browned and cooked through
- Combine and finish: Toss the chicken and potatoes together and add extra fresh herbs before serving.