Roasted Chicken Breasts with Orange, Cardamom and Turmeric

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6 red potatoes, peeled, sliced 1/4-inch thick

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter, softened 

1 shallot, finely minced

2 cloves garlic, finely minced

3 cardamom pods, husks removed and seeds pulverized

1 orange, zested and juiced

1 orange, zested and juiced 

1 teaspoon ground turmeric

1/4 teaspoon garam masala

2 bone-in chicken breasts with skin