1.5 lbs pasture raised chicken breast or thighs
3 TB coconut oil or ghee
2 lemons: one sliced thin and one for juicing
4 to 5 cloves of garlic, peeled and minced
2 TB fresh squeezed lemon juice
1 can artichoke hearts, drained
2 TB capers
⅔ cup organic chicken broth, or bone broth
½ tsp sea salt
½ tsp italian seasoning
¼ cup white cooking wine
Preheat oven to 400 degrees.
Melt ghee or coconut oil in a baking dish in the preheated oven
Once melted, remove the pan and put a layer of lemon slices on the bottom.
Place chicken on top of lemon slices, and cover with minced garlic, capers, and artichoke hearts.
Squeeze TB of lemon juice over the chicken and artichoke hearts.
Pour chicken broth and wine over the chicken.
Season with salt, pepper and italian seasoning.
Cover and bake for 30-35 minutes
Remove cover and continue to cook for approximately five minutes to brown the top of the chicken.
Sprinkle with freshly grated parmesan reggiano cheese and serve with broccoli, cauliflower mash.