Lemon & Artichoke Chicken

This is a twist on a classic chicken piccata using whole, bone-in, skin-on cuts, and it carries all of the flavor with none of the flour! This is sure to be a weeknight dinner go-to favorite for your family.

PREP TIME

10 minutes

COOKING TIME

50 minutes

YIELD

4 servings

4 tablespoons butter, ghee, or coconut oil, divided

2 shallots or 1/4 of one onion, sliced

2 cups artichoke hearts, thawed and/or drained and rinsed

1/4 cup capers, drained

Juice of 2 lemons

2 lbs bone-in, skin-on chicken

Sea salt and black pepper to taste

FODMAP FREE?

Omit the shallots/onions, and replace the artichoke hearts with thinly sliced carrots or parsnips.

CHANGE IT UP

You can make this recipe with whole chicken legs, bone-in, skin-on chicken breasts, or a whole chicken. 

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 375^°F.

In a large, oven-safe skillet over medium heat, melt 2 tablespoons of butter. Add the shallots, and sauté them until they are translucent. Add the artichoke hearts, capers, and lemon juice. Stir to combine.

Place the chicken pieces in the skillet, and top each piece with a small pat of the remaining 2 tablespoons of butter. Place the entire skillet into the oven for 45 minutes or until the chicken reaches an internal temperature of 165^°F.