Herb-Infused Garlic Butter Chicken and Potato Skillet

Dice the potatoes into 1-inch pieces and place them in a pot of boiling water. Cook for about 5 minutes or until almost fork-tender. Drain and set aside.

Heat a large heavy skillet over medium-high heat and add 2 tablespoons of ghee.

Once hot, add the potatoes and season with sea salt and black pepper. Cook about 2 minutes without stirring, then cook for another 4 minutes, stirring occasionally, until golden brown and tender.

During the last minute of cooking the potatoes, push them to the side and add the garlic, rosemary, thyme, and parsley. Stir to combine with the potatoes and cook until the potatoes are done.

Remove the potatoes, garlic, and herbs from the skillet and transfer to a bowl, setting aside.

Add the remaining 2 tablespoons of ghee to the skillet.

Season the chicken with salt, pepper, garlic powder, onion powder, and smoked paprika. Then, add to the skillet. Cook over medium-high heat, undisturbed, for about 3 minutes, or until crisp and brown on one side. Stir and continue cooking until crisp and golden brown all over, about 4-5 minutes.

Toss the chicken with the potatoes and top with additional fresh herbs. Serve immediately and enjoy!