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Chicken with Tomatoes and Thyme

Photo: Kana Okada
Prep time 10 mins
Other time 50 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  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.