Lemon Artichoke Chicken

Capers and lemon scream summer fresh and this recipe from the Practical Paleo cookbook is deliciously dreamy! This one pot dish requires only a couple of minutes of preparation and dinner is ready in less than hour. I was thankful for this dish when we we're busy booking our vacation in the Spring. Pop it in the oven and voila, done in 45 minutes! 


  • 1.5 lbs chicken thighs (we bought an 8 pack)
  • 1 large sweet onion, sliced
  • 1 can of artichoke hearts, drained and rinsed (or fresh artichokes if you're feeling up for the challenge)
  • 1/2 cup of capers, drained
  • 4 tbsp of coconut oil
  • Juice and zest of 2 lemons
  • Fish sauce, sea salt and black pepper to taste 


  1. Preheat oven to 375F
  2. In a cast iron pan, saute onions with 1 tbsp of coconut oil to melt
  3. Add artichoke hearts, capers, lemon juice, zest, fish sauce and black pepper
  4. Saute for a couple of minutes to combine everything
  5. Remove from heat and add chicken thighs and mix with the sauce
  6. Top the chicken with some coconut oil and bake for 45 minutes (uncovered)