Chicken with Tomatoes and Thyme

Chicken with Tomatoes and Thyme Recipe
Photo: Kana Okada

Recipe from

Real Simple

Recipe Time

Prep: 10 Minutes
Other: 50 Minutes

Nutritional Information

Calories 440
Caloriesfromfat 57 %
Fat 28 g
Satfat 6 g
Cholesterol 141 mg
Sodium 688 mg
Carbohydrate 15 g
Fiber 5 g
Sugars 12 g
Protein 33 g


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


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.

Sara Quessenberry,

Real Simple

March 2008
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