Chicken with Tomatoes and Thyme

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

Preparation

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.