Make-Ahead Chicken with Tomatoes and Thyme

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Photo by Kana Okada
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 440 calories
    • Calories 57 calories from fat
    • Fat 28 g
    • Sat Fat 6 g
    • Cholesterol 141 mg
    • Sodium 688 mg
    • Protein 33 g
    • Carbohydrate 15 g
    • Sugar 12 g
    • Fiber 5 g

Ingredients

  1. Check 1 lemon
  2. Check 128-ounce can diced tomatoes
  3. Check 8 sprigs thyme
  4. Check 1tablespoon capers
  5. Check 4 small chicken thighs
  6. Check 4 small chicken drumsticks
  7. Check kosher salt and pepper
  8. Check 2tablespoons olive oil
  9. Check 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.