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–+ servings
Full GAPS baked chicken piccata in an Artichaut rectangular baking dish

Full GAPS Baked Chicken Piccata

Bone-in chicken thighs baked with lemon, capers, dill and homemade chicken meat stock while the exposed skin turns golden and crisp.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner, Main Dish
Cuisine: American, GAPS, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 3 tablespoons melted ghee, coconut oil, or rendered animal fat plus a small portion for greasing the dish
  • 1/2 fresh lemon thinly sliced into half-moons
  • 2 tablespoons capers drained
  • 1/2 cup prepared homemade raw-meaty chicken stock
  • 1 teaspoon natural mineral salt
  • 1/4 teaspoon ground black pepper optional
  • 6 sprigs fresh dill

Equipment

  • Le Creuset Heritage 4-quart rectangular dish in Artichaut
  • Small bowl
  • Natural-bristle pastry brush or stainless spoon
  • Stainless tongs or broad serving spoon
  • Instant-read thermometer
  • Dry oven mitts and heat-safe trivet

Method
 

  1. Heat the oven to 400°F. Lightly grease the Le Creuset Artichaut rectangular dish with a small portion of the melted cooking fat.
  2. Brush the measured chicken thighs with the remaining melted fat. Arrange them skin-side up in one uncrowded layer.
  3. Place the measured lemon half-moons and drained capers around and between the thighs without covering the skin.
  4. Pour the measured chicken meat stock into the bottom of the dish, keeping it below and off the skin. Season with the measured mineral salt and optional pepper, then place one dill sprig on each thigh.
    Six raw chicken thighs with lemon capers dill and meat stock in an Artichaut baking dish
  5. Bake for about 30 minutes, until the skin is deeply golden and crisp, the juices run clear and the thickest part of a thigh reaches 175°F without the thermometer touching bone.
    Six golden crisp chicken thighs with lemon capers and dill in an Artichaut baking dish
  6. Rest uncovered for 5 minutes. Spoon the capers, lemon and pan liquid around or beneath each thigh while leaving the crisp skin exposed.

Notes

Full GAPS: Use homemade raw-meaty chicken stock and one of the measured GAPS cooking fats. This is a Full GAPS main dish, not an Introduction Diet recipe.
Storage: Refrigerate chicken and pan juices within 2 hours and use within 3 days. Reheat skin-side up and uncovered at 350°F.
Scaling: The 2× control doubles the exact formula to 10 servings. Use two 4-quart dishes so 12 thighs remain in one layer.

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