Red Meat Allergy Friendly Skillet Chicken with Artichokes and Lemon

Total time55 min

Prep time15 min

Cook time40 min

Red Meat Allergy Friendly Skillet Chicken with Artichokes and Lemon

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!