Lemon Greek Chicken (paleo, keto, Whole30, gluten-free)
Don't you just love it when a couple of ingredients can turn your basic ***** chicken into something completely new, delicious, and worthy of serving to your neighbors (all while fitting with any of their possible dietary needs)? Yes! The fun ingredients here are marjoram & artichoke hearts - the rest you definitely have in your kitchen, plus one pan and about 30 minutes start to finish!
PREP TIME
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COOK TIME
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INGREDIENTS
13
Serves: 6
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil, OR coconut oil
- 1.5 lb1.5 lb1.5 lb Boneless Skinless Chicken Thigh
- Salt and Pepper, (Celtic Sea Salt) to taste
- 1 tsp1 tsp1 tsp dried Oregano
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Thyme
- .5 tsp.5 tsp.5 tsp Marjoram
- 3 cloves3 cloves3 cloves Garlic, minced
- 111 Yellow Onion, small, diced
- 14 oz14 oz14 oz Artichoke Hearts, can (compliant)
- .75 cup.75 cup.75 cup Chicken Bone Broth, Bonafide Provisions
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice, fresh
- 111 Lemon, sliced and seeds removed
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375 degrees Fahrenheit. Place large cast iron skillet over medium high heat and add oil.
- Mix all spices together, then season chicken thighs with spices on both sides. Once oil is heated add chicken thighs skin side down, sear for 2-3 minutes, flip, and sear for another 2-3 minutes, then set aside.
- Add onion to the skillet and cook for about 2 min, add garlic and cook for 1 minute. Add chicken back into the skillet, then add the artichoke hearts, pour in bone broth, add in lemon juice, then lay half of the lemon slices over the chicken.
- Cover cast iron with foil and put into preheated oven for about 20 minutes or until chicken is cooked through to internal temp of 165 degrees Fahrenheit.
- Once chicken is cooked, remove from the oven, uncover and let cool. Add the rest of the lemon slices on top, and serve over cauliflower rice, mashed potatoes, or roasted potatoes.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Shellfish Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 189 |
| Fat: | 10 g |
| Carbohydrates: | 2 g |
| Protein: | 24 g |
| Cholesterol: | 0 g |
| Sodium: | 102 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
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