Crispy Chicken Skillet With Artichokes & Candy-Cane Beets – a delicious recipe with Vegetable oil, Onion, Garlic, Chicken, Garlic, Lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 425
2
2. Heat skillet to medium-high, add chopped onion, and sweat till tender and starting to brown, then add garlic briefly till fragrant.
3
3. Season Chicken liberally all over with salt, pepper, and granulated garlic.
4
4. Add chicken to hot skillet, skin side down, and allow to sit uninterrupted until skin is brown and crispy (5 minutes. Turn chicken, and cook on other side for 5 minutes.
5
5. Add lemon zest, and chicken stock, bringing back to simmer. Add chopped beets, artichocke hearts, and olives, and allow all to simmer for a few minutes.
6
6. Transfer skillet to oven and bake until juices in protein run clear (30 minutes)
7
7. Add juice of lemon over all, and serve (over rice if not doing whole 30)
436
kcal
Calories
20
g
Fat
10
g
Carbs
56
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 tablespoons Vegetable oil, 1 Onion, chopped, 7 cloves Garlic, 6 Chicken Thighs, bone-in, skin-on, and more.
Yes, Crispy Chicken Skillet With Artichokes & Candy-Cane Beets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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