Ingredients:

  • 1.5 lbs Baby Gold or Red Potatoes, quartered
  • 1.5 lbs Boneless Skinless Chicken Thighs, cut into 1-inch pieces
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Avocado Oil
  • 4 tbsp Unsalted Butter, cubed
  • 5 cloves Fresh Garlic, minced
  • 1 tsp Smoked Paprika
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Red Pepper Flakes

Instructions:

  1. Wash and quarter 1.5 lbs Baby Gold or Red Potatoes into even 3/4 inch pieces.
  2. Pat 1.5 lbs Chicken Thighs dry with paper towels and toss with 1/2 tsp Sea Salt, 1/4 tsp Black Pepper, 1 tsp Smoked Paprika, 1 tsp Onion Powder, and 1/2 tsp Dried Oregano.
  3. Place 1 tbsp Extra Virgin Olive Oil and 1 tbsp Avocado Oil in a large skillet over medium high heat until the oil shimmers and barely smokes.
  4. Add the potatoes in a single layer and cook for 10-12 minutes, turning occasionally until they are golden brown and fork tender.
  5. Use a slotted spoon to move the potatoes to a plate, leaving the flavored oil in the pan.
  6. Add the chicken pieces to the same skillet in a single layer and cook for 6-8 minutes until the edges are crispy and the center reaches 165°F.
  7. Lower the heat to medium and add 4 tbsp Unsalted Butter and 5 cloves minced Fresh Garlic to the center of the pan until the garlic is fragrant and the butter foams.
  8. Return the potatoes to the skillet and sprinkle with 1/2 tsp Red Pepper Flakes. Toss everything together for 2 minutes until every piece is coated in silky garlic butter.
  9. Remove from heat and garnish with 1 tbsp finely chopped Fresh Parsley until the greens just start to wilt.
  10. Let the dish sit for 3 minutes until the juices settle and the sauce thickens slightly.