Whole30 Lemon Chicken with Artichokes and Kale
 
Prep time
Cook time
Total time
 
Healthy comfort food for those on Whole30 or not! This lemony chicken with rich pan sauce sits on a bed of garlic and lemon kale and uses clean ingredients perfect for chilly winter weather.
Author:
Recipe type: Dinner
Cuisine: Whole30
Serves: 4
Ingredients
  • 1 whole chicken broken down, skin on
  • 4 tablespoons artichoke oil or coconut oil
  • 2 lemons, one zested and juiced, one thinly sliced, seeds removed
  • 5 garlic cloves, 4 peeled and smashed, one finely diced
  • 1 yellow onion, sliced
  • 1 bag frozen artichokes
  • 3 tablespoons capers
  • ½ teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • black pepper to taste
  • 1 large bunch of Kale or other winter greens
Instructions
  1. Preheat oven to 425° with rack low enough to accommodate dutch oven.
  2. In a Dutch oven or heavy oven-safe kettle, heat 2 tablespoons of oil on high heat.
  3. Pat chicken dry with paper towel and season generously with salt and pepper.
  4. Working with 3 to 4 pieces at a time, sear chicken until golden brown on all sides. Remember our previous advice of put it in the pan and walk away? Same here. Don't move it around a lot or it won't brown well. Trust us.
  5. Remove to plate with paper towel and repeat until all the chicken pieces are browned on the outside. NOTE: chicken will still be raw on the inside. This is OK.
  6. When all the chicken is seared, place it back in the Dutch oven and add lemon juice, black pepper, salt, crushed garlic, artichokes, capers, lemon slices, paprika, and Italian seasoning. Stirring once well.
  7. Place uncovered Dutch oven in preheated oven for 45 minutes or until a meat thermometer reads 165° when inserted into thickest part of chicken.
  8. While chicken is in the oven prepare kale. Add 2 tablespoons oil to large skillet over medium heat. Wash kale and remove tough inner stems. Pat dry. Chop into ribbons. Sprinkle with salt and 'massage' for a minute to break down the fibers and distribute garlic.
  9. Add minced garlic to skillet for about 30 seconds. Don't allow it to start browning as it will continue to cook. Add kale a couple handfuls at a time toss allowing it to wilt slightly. Continue adding kale until all kale is in pan.
  10. Cook until kale is tender but still bright green. Add lemon zest and toss to distribute.
  11. Remove chicken from oven and plate over a generous serving of kale.
Recipe by KnoxFoodie at https://knoxfoodie.com/2018/01/06/whole30-lemon-chicken-artichokes-kale/