Since beginning to raise our own meat chickens, we have experimented with A LOT of chicken recipes over the years. One of our favorite go-to combinations is lemon and chicken. The lemon’s acidity and brightness pairs so nicely with the rich chicken meat. I’ve seen many variations on this recipe combination over the years and this is one of our go-to weeknight meals.
What are the benefits of cooking with bone-in meat?
Typically we’ll part one of our whole chickens (we put together a video showing you how to break it down into 8 pieces) and cook this meal with bone-in chicken parts. While cooking with the bones in takes a bit longer, it is worth the extra few minutes for the nutritional and flavor benefits. The bones are full of micronutrients as well as bone marrow. During the cooking process these nutrients are released into the meat, amplifying the nutritional benefits as well as the juicy, succulent flavor. In addition to the minerals, the bones also have collagen, gelatin and glycine, which are all important for gut health and reducing inflammation.
To sear or not to sear…
This meal takes a few minutes of prep work before putting it in the oven, but we find giving the chicken pieces a good sear before baking adds so much flavor. The key to a good sear is to have the pan hot enough and the fat all melted before putting the meat in. When the meat hits the hot pan, the surface begins carmelizing and creating that deep, savory flavor. The meat will initially stick to the pan, but will naturally release when it has seared. Even though it’s tempting to try to move it around, resist the urge and just let it sizzle for a couple minutes!
After removing the meat from the pan, you can add your veggies and flavor boosters before adding the meat back in to finish cooking in the oven. Enjoy!
Lemon artichoke chicken
This delicious dish pairs the rich chicken flavor with bright lemons, artichokes and capers. It's a great weeknight meal that still looks fancy enough to be served for a special occasion.
Ingredients
- 4 tbsp butter
- 3 lbs chicken bone-in, skin-on
- 2 shallots sliced
- 2 cups artichoke hearts
- 1/4 cup capers
- 8 wedges lemon
- 1 sprig lemon balm
- Salt & pepper
Instructions
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Preheat oven to 375°F.
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Pat chicken pieces dry and salt generously.
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Melt 2 tbsp butter in a large, oven-safe skillet. Place chicken pieces in a single layer and sear (about 3 minutes each side). Remove and set aside.
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Melt remaining 2 tbsp butter in pan and add shallots with a pinch of salt. Saute until they are translucent.
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Add artichoke hearts, capers, lemons, lemon balm and chicken pieces to the pan.
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Place the entire skillet in the oven for 45 minutes or until the chicken reaches an internal temperature of 165°F.
