Chicken with Tomatoes and Thyme |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Add 1 leg and 1 thigh to each bag. Freeze, for up to 3 months, until ready to cook. 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.) Roast until the chicken is golden brown and cooked through, about 50 minutes.
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