Lemon Greek Chicken (paleo, keto, Whole30, gluten-free) (Edit recipe)

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!

Difficulty:

Intermediate

Show nutritional information

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.

by Bonafide Provisions

View original recipe

Serves: 6

Ingredients

2 Tbsp Avocado Oil, OR coconut oil
1.5 lb Boneless Skinless Chicken Thigh
Salt and Pepper, (Celtic Sea Salt) to taste
1 tsp dried Oregano
1 tsp Garlic Powder
1 tsp Thyme
.5 tsp Marjoram
3 cloves Garlic, minced
1 Yellow Onion, small, diced
14 oz Artichoke Hearts, can (compliant)
.75 cup Chicken Bone Broth, Bonafide Provisions
1 Tbsp Lemon Juice, fresh
1 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.