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Photo: Kana Okada Photo by: Photo: Kana Okada

Chicken with Tomatoes and Thyme

Real Simple MARCH 2008

  • Yield: Makes 4 servings
  • Prep time: 10 Minutes
  • Other: 50 Minutes


  • 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.

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