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

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

How to make roasted chicken

Want other chicken recipes? Try these:

Lemon Roasted Chicken with Garlic, Capers, and Artichokes 

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

Prep Time 00:05 Cook Time 00:45 Total Time 00:50 Yields 4

Ingredients

Directions

  1. Preheat oven to 425 °F.
  2. In a medium dutch oven, heat oil over high heat. Sauté onions for 2-3 minutes.
  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 bowl whisk together lemon juice, lemon slices, artichokes, minced garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper.
  5. Add the seared chicken back into the pan and pour the lemon juice/artichoke 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.
  7. Serve hot and enjoy! 

Recipe Notes

  • *To make the chicken have extra color, broil on high for 1-2 minutes after roasting.
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16 comments on “Lemon Roasted Chicken with Garlic, Capers, and Artichokes

  • I made this recipe for dinner tonight and it turned out wonderfully! I knew Id like it because the ingredients all work well together, so I took a chance and made enough to last several meals and couldn’t be happier I did! Great recipe! Especially the artichokes and capers. Thanks, I’ll definitely be making this again…and again

    Reply
  • I made this the other night and noticed that you have olive oil listed in the ingredients but in the directions, you never say when to use it. In the ingredients, it says 2 crushed cloves of garlic and 2 whole cloves but the instructions only say when to add the crushed. Can you clarify? I did love the recipe but next time I’ll probably use more artichokes. The flavor was great and the chicken was very juicy! I can’t wait to try more recipes from your site.

    Reply
  • I had 1 sliced yellow onion and 2 whole garlic cloves leftover. Suppose they get mixed in before going into the oven? Can you clarify? Thanks. Love your site and dry rub wings, especially.

    Reply
  • I love this recipe! To simplify preparation, I added the onions, capers, garlic and other ingredients to the pan after I seared the chicken, and just mixed it around before putting it in the oven. I will be making it again this weekend for my dad’s birthday dinner!

    5.0 rating

    Reply
  • This chicken was DELISH!!! I used boneless, skinless chicken thighs and don’t feel like I missed out on any flavor whatsoever. I had it with Cauliflower Gnocchi while my fiancé had it with angel hair pasta. He said it was better than some of the meals we’ve had out at restaurants. Definitely on the repeat list!!! 👌🏻

    5.0 rating

    Reply

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