Make-Ahead Chicken with Tomatoes and Thyme

Chicken with Tomatoes and Thyme
Kana Okada

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Serves 4
preparation
10
minutes
cooking
60
minutes

Ingredients

1
lemon
1
28-ounce can
diced tomatoes
8
sprigs thyme
1
tablespoon
capers
4
small chicken thighs
4
small chicken drumsticks
kosher salt and pepper
2
tablespoons
olive oil
4
1-quart resealable plastic freezer bags

Directions

  1. Freeze It: Slice the lemon into rounds. In a small bowl, combine the tomatoes and their liquid, lemon, thyme, and capers. Divide them among the 4 plastic freezer bags.
  2. Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Add 1 leg and 1 thigh to each bag. Freeze, for up to 3 months, until ready to cook.
  3. Cook It: Heat oven to 400° F. Remove the bags of chicken and tomatoes from the freezer (you’ll need 1 bag of chicken and tomatoes for each serving). Empty the contents of each bag into a baking dish. Drizzle with the oil, using 1 1/2 teaspoons for each serving. (For 4 servings, use 2 tablespoons oil.)
  4. Roast until the chicken is golden brown and cooked through, about 50 minutes.
     
Sara Quessenberry
February 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 57 %
  • Fat 28 g
  • Sat Fat 6 g
  • Cholesterol 141 mg
  • Sodium 688 mg
  • Carbohydrate 15 g
  • Fiber 5 g
  • Sugar 12 g
  • Protein 33 g
What does this mean? See Nutrition 101.

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