Mold Detox Friendly Skillet Chicken with Artichokes and Lemon

Total time55 min

Prep time15 min

Cook time40 min

Mold Detox Friendly Skillet Chicken with Artichokes and Lemon

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cloves garlic, thinly sliced
1 can (14 oz) artichoke hearts in water, drained and halved
Chef's tip
Choose canned artichoke hearts in water, not marinated.
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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