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| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
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Ingredients
- 4 tablespoons butter, ghee, or coconut oil divided
- 2 shallots or 1/4 of an onion, sliced
- 2 cups frozen or canned artichoke hearts thawed and/or drained/rinsed
- 1/4 cup capers drained
- Juice of 2 lemons
- 2 pounds bone-in, skin-on chicken breasts or thighs
- sea salt and black pepper to taste
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 375 degrees.
- In a large oven-safe skillet over medium heat, melt 2 tablespoons of the butter or coconut oil. Add the shallots and saute them until 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 skillet into the oven and bake for 45 minutes or until the internal temperature of the chicken reaches 165 degrees.
Recipe Notes
From Practical Paleo