• 1 1/2 pounds small gold potatoes quartered (about 1/2” thick) (sweet potatoes or rutabagas could be substituted if needed)
• 2 tablespoons Tallow (divided)
• 2 tablespoons of grass-fed butter  
• 4 cloves garlic minced
• 2 teaspoons fresh rosemary minced
• 1 teaspoon fresh thyme leaves
• 2 tablespoons parsley minced, plus more for garnish
• 1 1/2 pounds chicken thighs or tenderloins cut into 1” pieces (bones and skin removed)
• Sea salt and black pepper taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika

To soften the potatoes, boil for 7-10 minutes in salted water, drain.  

Heat a large heavy skillet over medium high heat and add 1 tablespoon of the tallow. Once hot, add the potatoes and sprinkle all over with sea salt and pepper. Cook for about 2 minutes, stir, then cook another 4 minutes, stirring occasionally to evenly brown, 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 in with the potatoes and cook until potatoes are done. Once done, remove the potatoes, garlic and herbs to a bowl and set aside.

Add the remaining tablespoon of tallow to the skillet. Season the chicken with salt and pepper, garlic powder, onion powder and smoked paprika, then add to the skillet/ Cook over med-high to high heat undisturbed for about 3 minutes or until crisp and brown on one side, then stir, add butter and continue to cook until crisp and golden brown all over, about 4-5 minutes.

Toss the chicken with the potatoes and top with additional fresh herbs. Serve right away