1. Preheat oven to 400°F (200°C).
2. In a bowl, combine boneless skinless chicken thighs with the marinade ingredients: avocado oil, lemon zest, finely grated garlic, paprika, oregano, salt, and black pepper. Allow chicken to marinate while you prepare the potatoes.


3. Cut potatoes into bite-size pieces.

In a separate bowl, combine the potato pieces with avocado oil, lemon juice, oregano, garlic powder, and salt. Toss until the potatoes are evenly coated.

4. Create foil and parchment boats. Take a piece of foil (approximately 11x14 inches (28x36 cm)) and place a piece of parchment paper of the same size on top. Make three folds on both of the long sides, then twist the ends, creating a boat shape with space in the middle and rims. It will be oval-shaped.

Transfer the boats to a baking sheet or large baking dish.

5. Place a chicken thigh in the middle of each foil and parchment boat. Arrange the potatoes around the chicken.

6. Bake in the preheated oven for 40 minutes or until the potatoes are cooked through, and the internal temperature of the chicken measured by a meat thermometer reaches 165°F (74°C).

7.  Finish by adding a small piece of ghee (or butter, if not on Whole30/Paleo) and a drizzle of lemon juice. Tilt the parchment paper/foil boat slightly to one side. Use a spoon to catch some of the juices from the bottom, pour over the chicken and potatoes. Sprinkle with some chopped fresh parsley and serve.