Lemon Artichoke Chicken

Lemon Artichoke Chicken 1 whole or cut up chicken 4-5 lbs Juice of 3 lemons 6 Tablespoons butter or coconut oil 4 Big garlic cloves rough chopped ¼ cup capers drained 2 red bell peppers sliced in strips ½ red onion sliced medium thin 3 cups artichoke hearts drained ½ cup white wine Preheat 375 Melt 2 of the 6 tablespoons of butter or oil in medium pan. Add peppers, cover and cook for 5 minutes, stirring after 2-3. Don’t let them burn but a little charring is good. Add onions cook uncovered 2-3 minutes, stirring. Add wine and lemon juice, let bubble for a few minutes then add capers, garlic and artichoke hearts. Turn heat off Transfer pepper artichoke mixture to a deep casserole dish. Place chicken on top of veg mix. Smear remaining butter/oil on top of chicken and sprinkle with sea salt, ppr and paprika for color. Bake for 1 hour or 1 hr 15 minutes or until internal temp is 165 degrees. Serve on top of rice