From Practical Paleo: 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.
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.