Lemon Roasted Chicken with Garlic, Capers, and Artichokes

One-Pot Lemon Roasted Chicken with Garlic, Capers, and Artichokes - Lexi's Clean Kitchen

This one-pot Lemon Roasted Lemon Roasted Chicken with Garlic, Capers, and Artichokes is such a flavorful and hearty dish! The perfect dinner for those nights you want as little clean-up as possible! Whole30 compliant, paleo-friendly, nut-free, and egg-free!

Lemon Roasted Chicken with Garlic, Capers, and Artichokes

It’s starting to feel like Winter is on the horizon. Heavier jackets have started coming out, and I woke up to a text of a backyard cover in snow this morning! In lieu, this week’s Savory Sunday is here with a cozy Autumn/Winter meal that is loaded with bright and delicious flavors. This dish was a major hit; the chicken fell right off the bones and it is extremely simple to throw together, a one pan wonder! Perfect for a Sunday night family dinner, or a meal prep for your work week.

Lemon Roasted Chicken with Garlic, Capers, and Artichokes

Lemon Roasted Chicken with Garlic, Capers, and Artichokes

What is your go-to cozy Autumn/Winter meal? 

Lemon Roasted Chicken {with Garlic, Capers, and Artichokes}

Preparation 0:05 2017-03-23T00:05:00+00:00 Cook Time 0:45 2017-03-23T00:45:00+00:00 Serves 4     adjust servings
Lemon Roasted Chicken with Garlic, Capers, and Artichokes

Ingredients

  • 8 skin-on, bone-in organic chicken parts
  • 2 tablespoons extra-virgin olive oil
  • 2 lemons, 1 sliced and 1 juiced
  • 4 garlic cloves, 2 crushed, 2 whole
  • 1 yellow onion, thinly sliced
  • 1 cup artichokes in juice
  • Optional: 3 tablespoons capers
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • Dash Himalayan sea salt, more to taste
  • Dash freshly ground pepper, more to taste
  • Optional: 1/2 teaspoon red pepper flakes

Instructions

1. Preheat oven to 425 °F.

2. In a medium dutch oven, heat oil over high heat.

3. Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.

4. In a large bowl whisk together lemon juice, lemon slices, artichokes, crushed garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper

5. Add the seared chicken back into the pan and pour the lemon juice mixture over it. Sprinkle with additional freshly ground pepper, sea salt, and Italian seasoning.

6. Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.

8. Serve warm.

Recipe Notes

  • *To make the chicken have extra color, broil on high for 1-2 minutes after roasting.
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