Instructions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, add the chicken breasts, potatoes, avocado oil, thyme, rosemary, onion powder, parsley, salt and pepper. Toss to coat the chicken breasts and potatoes with the oil and spices
3. In a large cast iron or oven-safe skillet, heat the ghee over medium-high heat and add in the garlic. Once garlic is fragrant, place the chicken breasts into the skillet on one side, and the potatoes into the skillet on the other
4. Let the chicken sear for 4 minutes on each side, and let the potatoes cook in the ghee while the chicken is searing
5. Once the chicken is seared, transfer the chicken breasts and potatoes to a plate, and then pour the almond milk and chicken broth into the skillet
6. Reduce heat to medium and bring it to a simmer, scraping up the brown bits as it’s coming to temperature
7. Once simmering, add in the dijon mustard and whisk into the liquid. Then whisk in the arrowroot flour and water mixture, whisking continuously as it thickens
8. The liquid should thicken and start doing a slow bubble/simmer. At this point, add the chicken breasts back into the skillet on one side and use a spoon to ladle the liquid over the top of the chicken. Then add in the potatoes and stir a bit to coat them
9. Place the skillet into the oven, uncovered, and bake for 35 minutes, or until chicken is cooked through and potatoes are fork tender and roasted
10. Remove from the oven and garnish with parsley, red pepper chili flakes or diced green onion, if desired