4 garlic cloves, minced
Juice of ½ lemon
3 tbsp unsalted butter, divided (or ghee for paleo diet)
1 ½-pound (650g) baby yellow potatoes, quartered
1 tbsp olive oil
½ c fresh chopped parsley
3 – 6 skinless, boneless chicken thighs
1 tsp paprika
¼ c (60ml) chicken stock
1 tbsp hot sauce (we used Sriracha)
1 tsp onion powder
1 tsp Italian seasoning
Salt and fresh cracked pepper
Crushed red chilli pepper flakes, optional
In a mixing bowl, add onion powder, paprika, salt, Italian seasoning, and pepper. Whisk until well blended.
Sprinkle the seasonings over the chicken, then rub each until well coated.
Place a large pot with salted water on the stove and turn the heat to high, then allow the water to boil.
Add the baby potatoes and cook for about 5 minutes.
Drain and rinse with cold water to stop the cooking process, then set them aside.
Place a large skillet on the stove and turn the heat to medium-high.
Add 1 tbsp of olive oil and butter, then allow them to become hot and melt.
Add the potato wedges. Stir and cook for at least 4 minutes or until they turn golden brown on both sides.
Transfer the potatoes onto a clean plate.
Add 2 tbsp of butter into the same skillet, then allow it to melt.
Add the chicken thighs and sear each side for about 5 minutes or until brown.
Transfer the chicken onto a clean plate.
Add the rest of the butter into the same skillet, then allow it to melt.
Add the chopped parsley, lemon juice, garlic, chilli flakes, hot sauce, and chicken stock. Stir until well blended. Allow the sauce to simmer for a few minutes until the texture becomes thick.
Put the chicken thighs and potatoes back into the skillet, then toss until well coated by the delicious sauce.
Add more seasonings if needed. Make sure to taste first before adding anything.
Serve right away and enjoy!