Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
Oh, my! I am so glad that I gave this recipe a try because I never would have tasted perfection! Share this recipe with your peers and I am sure that they are going to love it as much as we do! Have a great day, everyone. Enjoy!
Ingredients:
3 – 6 skinless, boneless chicken thighs
1 ½ pound (650g) baby yellow potatoes, quartered
1 tbsp olive oil
3 tbsp unsalted butter, divided (or ghee for paleo diet)
4 garlic cloves, minced
1 tsp paprika
1 tsp onion powder
1 tsp Italian seasoning
Salt and fresh cracked pepper
Juice of ½ lemon
¼ c (60ml) chicken stock
1 tbsp hot sauce (we used Sriracha)
Crushed red chilli pepper flakes, optional
½ c fresh chopped parsley
Directions:
In a mixing bowl, add paprika, onion powder, Italian seasoning, salt, and pepper. Whisk until well combined.
Season all sides of the chicken thighs with mixed seasonings. Set aside for now.
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, 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 golden brown on both sides.
Remove the potatoes from the skillet 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.
Remove the chicken from the skillet onto a clean plate.
Add the rest of the butter into the same skillet, then allow it to melt.
Add the chopped parsley, garlic, lemon juice, chilli flakes, chicken stock, and hot sauce. Stir until well blended. Allow the sauce to simmer for a few minutes until thick.
Put the chicken thighs and potatoes back to the skillet, then toss until well coated.
Add more seasonings if needed.
Serve ad enjoy!
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