Creamy Spinach & Artichoke Stuffed Chicken with Crispy Roast Potatoes

1. Preheat the oven to 350°F.

2. Butterfly the chicken breasts and season generously with salt, black pepper, onion powder, garlic powder, and paprika.

3. In a bowl, mix the chopped artichoke hearts, thawed and chopped spinach, softened cream cheese, shredded mozzarella cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder.

4. Stuff the seasoned chicken breasts with the spinach and artichoke mixture.

5. In a pan, melt 4 tablespoons of butter and sear the stuffed chicken breasts on both sides until golden brown.

6. Transfer the chicken to a baking dish and bake in the preheated oven for about 12-15 minutes until cooked through.

7. For the roast potatoes, preheat the oven to 425°F.

8. Peel and cut the russet potatoes into large chunks.

9. Toss the potato chunks in 3 tablespoons of bacon grease, and sprinkle with salt.

10. Spread the potatoes on a baking sheet and bake for 45 minutes to an hour, flipping every 20 minutes, until crispy and golden brown.