Rating: 3 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Recipe by Real Simple March 2008


Credit: Kana Okada

Recipe Summary test

10 mins
50 mins
1 hr
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

440 calories; calories from fat 57%; fat 28g; saturated fat 6g; cholesterol 141mg; sodium 688mg; carbohydrates 15g; fiber 5g; sugars 12g; protein 33g.