Another recipe, this time one that I’ve been making for over a year. I didn’t have to change much to adapt it to SCD, other than not serving it with pasta and using fresh lemons for the juice. One lemon gives about what you need for the recipe.
Chicken with Artichoke Hearts
4 bone-in skin-on chicken thighs
1 14oz can artichoke hearts cut up (or about 5 artichoke hearts) + liquid from can or water
4 tbsp lemon juice
2-4 tbsp oil
2 tbsp honey
2 cloves garlic
1 tsp thyme
1/8 tsp red pepper flakes (optional)
salt & pepper (optional)
Preheat oven to 350F.
Place chicken thighs in a baking dish, skin side down Pour water from can of artichokes over chicken. In a bowl, mix lemon juice, oil, honey, garlic and thyme. Pour over chicken. Cut up artichoke hearts into pieces and place around chicken in dish. Bake at 350F for 1 hour, flipping chicken once around half way. You can drizzle honey on the skin of the chicken, they end up really tasty and caramelized. I usually eat this dish with a side of mushrooms, cooked in oil and garlic.
Note: If you’re using boneless skinless chicken thighs, reduce the cooking time appropriately. However if you’re cheap like me, you’ll be using bone-in skin-on chicken 😉