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Prep Time: 30min, Serves: 4


  • 1 1⁄2 lbs. (680g) baby potatoes, quartered
  • 2 tbsp. ghee
  • 4 cloves garlic, minced
  • 2 tsp. fresh rosemary, minced
  • 1 tsp. fresh thyme leaves + extra to garnish
  • 2 tbsp. parsley, minced + extra to garnish
  • 1 1⁄2 lbs. (680g) boneless skinless chicken thighs, cut into pieces
  • sea salt & black pepper
  • 1⁄2 tsp. garlic powder
  • 1⁄2 tsp. onion powder
  • 1⁄2 tsp. smoked paprika
  • 1 lb. (450g) green beans, cooked, to serve

What You Need To Do

Microwave the potatoes for 6-8 minutes until barely fork-tender.

Next, melt 1 tablespoon of ghee in a large skillet and sauté the potatoes until golden brown. Now add the garlic and herbs, and cook until fragrant. Remove from the skillet and set aside.

Season the chicken with salt, pepper and spices. Add the remaining ghee to the skillet and cook the chicken until golden brown.

Return the potatoes to the skillet and toss with the chicken.

Serve the chicken and potatoes garnished with fresh herbs, and alongside cooked green beans.