Description
Lemon Garlic Chicken – An easy way to wake up your test buds with a delicious Whole30 compliant chicken dish!
Ingredients
Scale
- 4 chicken quarters (you could also substitute 6–8 chicken thighs)
- kosher salt and ground black pepper
- 3 tablespoons ghee, divided (sub butter if not Whole30)
- 1/2 cup arrowroot powder
- 1 1/2 cups chicken broth
- juice of 1 lemon
- 2–3 tablespoons capers
- 2 tablespoons shallots, minced
- 1 lemon, sliced (cut off ends)
- 1 bay leaf
- 1/2 cup garlic confit (sub 6–8 raw garlic cloves, smashed)
Instructions
- Preheat oven to 450 degrees F.
- Sear Chicken: pat chicken dry, season with salt and pepper, and place arrowroot powder in a medium mixing bowl. Coat the seasoned chicken quarters in arrowroot powder, one at at time, and shake off the excess. Take a large cast iron skillet and melt 2 tablespoons of ghee on medium-high heat, swirl to coat the pan. Place the chicken in the hot skillet and sear on both sides 4-5 minutes (if using thighs, you may need to do this in batches). Remove chicken and place on plate; set aside.
- Prepare Sauce: Reduce heat to medium, add 1 tablespoon of ghee, and let melt. Add shallots and stir until they reduce, about 1 minute. Add chicken broth and lemon juice, whisk to fully combine. Add capers, lemon slices, garlic, and bay leaf, and mix again.
- Bake: Nestle the chicken back in the skillet and bake for 5 minutes at 450 degrees F and then reduce to 350 degrees F, cooking for another 20-30 minutes (or until fully cooked – 165 degrees F. internal temperature).
- Remove from oven and let cool slightly. Taste and additional salt, as desired.
- Serve immediately with with either Whole30 Mashed Potatoes or Mashed Cauliflower and spoon the sauce left in the pan over top everything.
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 6oz
- Calories: 232
- Sugar: 4.1 g
- Sodium: 466.5 mg
- Fat: 10 g
- Carbohydrates: 30.1 g
- Protein: 8.9 g
- Cholesterol: 45.4 mg