So, I have an announcement.
In the grand scheme of things, it’s nothing juicy, but considering I write this blog, it means a whole lotta something.
Today I am on day 3 of Whole30. Frank and I decided to take the plunge and join in on the hype. A few of my friends recently did it and had AMAZING results. So, we thought it was time to see if it would be life changing for us as well.
Some dishes, like this one, are very similar to others I’ve blogged about and enjoyed in the past. This is totally something that we would have eaten pre-Whole30.
As per the request of many, I’m going to share with all of you some of the things we’re eating during this journey. But no worries – there will still be plenty of non-whole recipes 🙂
This was a delicious dish that came together in minutes. And again, something very similar to dishes we’ve eaten before. We didn’t feel “restricted” at all with this. I highly recommend it!
Crispy Roast Chicken with Turnips, Artichokes and Sun Dried Tomatoes
slightly adapted from Stuff I Make My Husband
8 chicken thighs, bone in and skin on
1/4 cup extra virgin olive oil
2 tablespoons fresh rosemary
1 tablespoon oregano
1 bulb garlic, separated and peeled
2 pounds turnips, peeled and cut into small chunks
1 bag frozen artichoke hearts, thawed
3 tablespoons sun dried tomatoes, cut into strips
salt and pepper
Sicilian seasoning (or whatever spices you prefer)
Preheat oven to 400 degrees. Combine oil, rosemary and oregano in a large bowl. Add chicken, garlic, turnips and artichokes and toss. Spread into a roasting pan and season with salt, pepper and other seasonings of choice.
Roast uncovered for 45 minutes, turning halfway. Sprinkle with sun dried tomatoes and squeeze lemon over it, then return to oven for another 15 minutes.