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Make-Ahead Chicken with Tomatoes and Thyme

Chicken with Tomatoes and Thyme
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Serves 4| Hands-On Time: | Total Time:



  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 March, 2008

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 .

Quick Tip

Whole raw chicken with tied legs
Frozen chicken can be roasted without defrosting. Add 50 percent more cooking time.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.