EASY Lemon Chicken
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: American
Serves: 8
  • 4 TBS coconut oil, divided
  • 1 cup onion, minced
  • 3 garlic cloves, peeled
  • 4 chicken legs, drumsticks and thighs separated (about 2 pounds)
  • 1-2 tsp Celtic sea salt
  • ½ cup flat-leaf parsley plus more for garnish
  • ⅓ cup capers, drained
  • 2 cups organic chicken broth
  • ⅓ cups coconut or white wine vinegar (*see below)
  • 1 lemon, cut into thin strips
  • Freshly ground black pepper
  1. Heat 2 TBS oil in a large heavy skillet over medium heat. Add onion and garlic; cook, stirring often, until softened, about 8 minutes. Transfer onion to a bowl; wipe skillet clean.
  2. Add 2 TBS oil to skillet and increase heat to medium-high. Season chicken with salt. Add chicken to skillet and cook, turning once, until golden brown on both sides, 10–12 minutes. Transfer chicken to a plate.
  3. Add reserved onion, ½ cup parsley, and capers to skillet; cook for 1 minute. Stir in broth and vinegar. Add chicken with any juices and the lemon slices. Reduce heat to medium-low; cover and simmer until meat is tender and falling off the bone, about 1¼ hours.
  4. Transfer chicken to a large platter. Season sauce in skillet with salt and pepper. Spoon over chicken; garnish with parsley. Makes 8 servings.
Traditional Braised Chicken = 426 calories, 16g fat, 35g protein, 14g carbs, 1g fiber (13 effective carbs)
"Healthified" Braised Chicken = 304 calories, 16g fat, 35g protein, 2.7g carbs, 0.7g fiber (2 effective carbs)
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/easy-lemon-chicken-and-whats-in-my-fridge/