Chicken with Tomatoes and Thyme
Bree
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
Freeze It:
- 1
Slice the lemon into rounds.
- 2
In a small bowl, combine the tomatoes and their liquid, lemon, thyme, and capers. Divide them among the 4 plastic freezer bags.
- 3
Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Add 1 leg and 1 thigh to each bag.
- 4
Freeze, for up to 3 months, until ready to cook.
Cook It:
- 1
Heat oven to 400° F.
- 2
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.)
- 3
Roast until the chicken is golden brown and cooked through, about 50 minutes.
notes
400 Calories 20g Fat
Source: myrecipes.com
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