Make-Ahead Chicken with Tomatoes and Thyme

Kana Okada
Serves 4 Hands-On Time: 10m Total Time: 1hr 00m

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.
     
By Sara Quessenberry,  March 2008

Quick Tip

Frozen chicken can be roasted without defrosting. Add 50 percent more cooking time.

Nutritional Information

  • Per Serving
  • Calories 440Calories From Fat 57%
  • Fat  28g
  • Sat Fat  6g
  • Cholesterol  141mg
  • Sodium  688mg
  • Carbohydrate  15g
  • Fiber  5g
  • Sugar  12g
  • Protein  33g
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

View Earlier Comments
Advertisement

Top Searches in Food & Recipes

Search Food & Recipes: