Ingredients

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

Instruction

  • Preheat oven to 425 °F.
  • In a medium dutch oven, heat oil over high heat. Sauté onions for 2-3 minutes.
  • Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.
  • In a bowl whisk together lemon juice, lemon slices, artichokes, minced garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper.
  • 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.
  • Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.
  • Serve hot and enjoy!