1/4 cup olive oil⠀ 2 tbsp ghee⠀ 2 lemons, juiced⠀ 2 cloves garlic, minced⠀ 1 1/2 pounds red potatoes, cubed⠀ 1 1/2 pounds boneless, skin-on chicken thighs⠀ 4 sprigs fresh rosemary, chopped⠀ 1 cup Whole30 compliant nut milk [ any variety] ⠀ salt + pepper⠀ ⠀
IN·CAN·TA·TION⠀
preheat oven, 425.⠀ whisk together oil + lemon juice + ½ minced garlic + rosemary + salt + pepper.⠀ ⠀ ⠀ in large bowl toss potatoes in lemon herb mixture.⠀ arrange potatoes + chicken, skin side up on baking pan + coat with remaining lemon herb mix.⠀ bake, 30-40 minutes.⠀ ⠀ remove potatoes from oven.⠀ heat ghee + ½ cup nut milk + remaining garlic in pan, medium high 3 mins⠀ add potatoes + mash.⠀ reduce heat to low, stir potatoes till creamy.⠀ add additional nut milk if needed.⠀ ⠀ garnish: ⠀ fresh rosemary⠀ ⠀ optional pairing: ⠀ roasted brussel sprouts ⠀ prosciutto broccoli slaw ⠀