3organic boneless, skinless chicken breaststrimmed of fat
1lb.petite potatoeswashed and patted dry
2tbsp.fresh thyme leavesstems removed
juice of 1 lemon
kosher salt and pepper
Wash potatoes well and dry. If potatoes are larger than a half dollar, cut them in half or quarters. Pat chicken dry before seasoning well with kosher salt and pepper on both sides.
In a skillet over medium heat, add 1 tbsp. butter and 1 tbsp. olive oil. When warm, add in potatoes and toss to coat. Season with salt and pepper and roast covered for 10 minutes, tossing occassionally.
Remove lid and add 1/4 cup of water to pan to steam potatoes. When water has evaporated, remove potatoes.
In same pan, add 1 tbsp. butter and 1 tbsp. olive oil. When warm, add in seasoned chicken "pretty side" down and cook for 6-8 minutes undisturbed. Chicken should be golden brown before flipping.
Flip over chicken and cook for another 6 minutes before adding garlic and potatoes. Squeeze in lemon juice, add fresh thyme and lemon slices onto chicken.
Cover and cook for another 3-5 minutes or until chicken is cooked through!
Serve warm with sauce over chicken and potatoes.
Keyword almond butter, chicken, garlic, one pan, potatoes, skillet, thyme