This is a busy weeknight dinner go-to for me. It’s simple but packed with flavor, & a one-pot meal, which is always great! I like using whole, bone-in & skin-on pieces of chicken, especially the legs. If you’re not a big fan of artichokes, try substituting with sliced carrots or parsnips.
INGREDIENTS
4 tablespoons grass-fed butter, ghee, or coconut oil (divided)
2 large shallots, sliced
2 cups artichoke hearts, halved if very large (canned & drained, or frozen & thawed)
1/4 cup capers, drained
2 lemons, juiced
2 LBS bone-in, skin-on chicken
salt & pepper to taste
PREPARATION
Preheat your oven to 375 degrees. Over medium heat, melt 2 tablespoons of the butter in a large, oven safe skillet. Add the shallots & sauté about 8-10 minutes. Add the artichokes, capers, & lemon juice, stirring to combine. Place the chicken pieces on top of the mixture in the skillet, season with salt & pepper, & top each piece with a pat of the 2 tablespoons of remaining butter. Place in the oven & cook for about 45 minutes until the top is golden & crispy.
