Lemon & Artichoke Chicken: From Practical Paleo by: Diane Sanfilippo
- 4 Tablespoons butter, ghee, or coconut oil
- 2 Shallots or 1/4 of one onion, sliced
- 2 cups artichoke hearts, thawed and/or drained
- 1/4 cup capers, drained
- Juice of 2 Lemons
- 2lbs bone-in, skin on chicken
- Sea salt and black pepper to taste
Preheat oven to 375 F
In a large, oven-safe skillet over medium heat, melt 2 tablespoons of butter. Add the shallots, and saute’ 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.
Very simple, and AMAZING dish! Enjoy 🙂