Prep: 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).

Rest + Serve: 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!