Description
This Lemon Garlic Chicken recipe features tender chicken quarters seared to perfection and baked in a flavorful lemon, garlic, and caper sauce. Using ghee for richness and arrowroot powder for a light coating, this dish delivers a crispy exterior with a juicy interior, complemented by a tangy, aromatic sauce perfect for pairing with mashed potatoes or cauliflower.
Ingredients
Chicken and Coating
- 4 chicken quarters (or substitute 6-8 chicken thighs)
- Kosher salt and ground black pepper, to taste
- 1/2 cup arrowroot powder
- 3 tablespoons ghee (divided, substitute butter if not Whole30)
Sauce
- 1 1/2 cups chicken broth
- Juice of 1 lemon
- 2-3 tablespoons capers
- 2 tablespoons shallots (minced)
- 1 lemon (sliced, ends cut off)
- 1 bay leaf
- 1/2 cup garlic confit (or substitute 6-8 raw garlic cloves, smashed)
Instructions
- Prep: Preheat your oven to 450 degrees Fahrenheit to ensure it’s hot and ready for baking the chicken later.
- Sear Chicken: Pat the chicken dry and season generously with kosher salt and ground black pepper. Place arrowroot powder in a medium bowl and coat each chicken piece in the powder, shaking off any excess. Heat 2 tablespoons of ghee in a large cast iron skillet over medium-high heat until melted and swirling to coat the pan. Add the chicken and sear for 4-5 minutes on each side until golden brown. If using thighs, sear in batches. Remove the chicken from the skillet and set aside on a plate.
- Prepare Sauce: Reduce the skillet heat to medium and add the remaining 1 tablespoon of ghee. Once melted, add the minced shallots and cook, stirring, for about 1 minute until softened. Pour in the chicken broth and lemon juice, whisking well to combine. Stir in the capers, lemon slices, garlic confit, and bay leaf to infuse the sauce with vibrant flavors.
- Bake: Nestle the seared chicken back into the skillet with the sauce. Place the skillet in the preheated oven and bake at 450 degrees Fahrenheit for 5 minutes. Then reduce the oven temperature to 350 degrees Fahrenheit and continue baking for another 20-30 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and is fully cooked through.
- Rest + Serve: Remove the skillet from the oven and allow the chicken to rest for a few minutes to retain juices. Adjust seasoning with additional salt if needed. Serve hot, spooning the flavorful lemon garlic sauce over the chicken. This dish pairs wonderfully with Whole30 mashed potatoes or mashed cauliflower for a complete meal.
Notes
- Arrowroot powder provides a light, crispy coating and is a great gluten-free alternative to flour.
- Ghee adds a rich, nutty flavor and is suitable for Whole30; butter can be used as a substitute if not following Whole30.
- Garlic confit can be prepared in advance or substituted with fresh smashed garlic cloves.
- Ensure chicken is cooked to an internal temperature of 165°F to guarantee safety and juiciness.
- Leftover sauce can be saved and used as a flavorful addition to vegetables or rice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
