Lemon Garlic Chicken

Prep: Preheat oven to 450℉.
Sear Chicken: pat 4 chicken quarters dry, season with kosher salt and ground black pepper, and place ½ cup 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 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 ghee, and let melt. Add 2 tablespoons shallots and stir until they reduce, about 1 minute. Add 1½ cups chicken broth and juice of 1 lemon, whisk to fully combine. Add 2-3 tablespoons capers, lemon slices, ½ cup garlic confit, and 1 bay leaf, and mix again.
Bake: Nestle the chicken back in the skillet and bake for 5 minutes at 450℉ and then reduce to 350℉, cooking for another 20-30 minutes (or until fully cooked - 165℉ 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 easy mashed cauliflower and spoon the sauce left in the pan over top everything!