Chicken with Tomatoes and Thyme

Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 440
  • Calories from fat: 57%
  • Fat: 28g
  • Saturated fat: 6g
  • Cholesterol: 141mg
  • Sodium: 688mg
  • Carbohydrate: 15g
  • Fiber: 5g
  • Sugars: 12g
  • Protein: 33g


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken with Tomatoes and Thyme Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy