Ingredients

1 tablespoons Vegetable oil

1 Onion, chopped

7 cloves Garlic

6 Chicken Thighs, bone-in, skin-on

1 tablespoon Granulated Garlic

1 Zest of Lemon

1 cup Chicken Stock

2 Beet, Candy-Cane, chopped

1 can Artichoke Hearts

1 can Kalamata Olives

1 Juice of Lemon

Preparation

  1. Preheat oven to 425

  2. Heat skillet to medium-high, add chopped onion, and sweat till tender and starting to brown, then add garlic briefly till fragrant.

  3. Season Chicken liberally all over with salt, pepper, and granulated garlic.

  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. 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. Transfer skillet to oven and bake until juices in protein run clear (30 minutes)

  7. Add juice of lemon over all, and serve (over rice if not doing whole 30)