Anti Inflammatory Skillet Chicken with Artichokes and Lemon
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 can (14 oz) artichoke hearts in water, drained and halved
- 1 cup bone broth (homemade or aip-compliant brand)
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the chicken.
- 2
Heat 1 tbsp of the olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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