Ingredients:

  • 1.5 lbs Baby Yukon Gold potatoes, halved
  • 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Avocado oil
  • 3 tbsp Unsalted grass-fed butter
  • 6 cloves Garlic, minced
  • 1/4 cup Low-sodium chicken broth
  • 1 tbsp Fresh lemon juice
  • 1/2 tsp Sea salt
  • 1/2 tsp Smoked paprika
  • 1 tsp Dried oregano
  • 1/2 tsp Cracked black pepper
  • 2 tbsp Fresh parsley, finely chopped

Instructions:

  1. Halve your 1.5 lbs of Baby Yukon Golds.
  2. Heat the olive oil and avocado oil in the skillet over medium high heat until it shimmers. Place potatoes cut side down and cook for 8-10 minutes until a deep golden crust forms and they release easily from the pan.
  3. While potatoes cook, toss your 1 inch chicken pieces with sea salt, cracked black pepper, smoked paprika, and dried oregano.
  4. Transfer the crispy potatoes to a plate.
  5. In the same pan, add the chicken pieces in a single layer. Cook for 5-7 minutes, turning occasionally, until the edges are crisp and the meat is opaque throughout.
  6. Lower the heat to medium and add the 3 tbsp of butter and 6 cloves of minced garlic. Sauté for 1 minute until the air smells intensely nutty and fragrant.
  7. Pour in the 1/4 cup chicken broth and 1 tbsp lemon juice. Scrape the bottom of the pan to pick up all those fond bits — that's where the concentrated flavor lives.
  8. Add the potatoes back into the pan and toss everything in the bubbling garlic butter.
  9. Simmer for 2-3 minutes until the sauce thickens slightly and coats every piece with a velvety sheen.
  10. Turn off the heat and garnish with 2 tbsp of finely chopped fresh parsley. Serve immediately while the sizzle is still audible.