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.
I made all 4 servings at once. I didn't freeze, but I did marinate for a few hours. I used half the tomatoes listed, and they were still too much. As another reviewer said, it smelled really good but didn't taste like anything special. It felt like the umph was missing from the taste. Moving on to a different recipe.
I made this with boneless chicken thighs. Maybe that was the problem? It smelled great but that's where it stopped. My husband wouldn't finish it and I threw out the other two bags I had in the freezer. I won't make it again.
This recipe was very easy to make. I ended up making and eating half and freezing the other half. I thought that the dish was tasty, and probably next time I'll serve it with rice to sop up the delicious tomato juices. One thing, though: I think the cooking time was off. My oven seems to cook faster, but the dish was done in 30 minutes, not 50. My guess is that if you are making this to eat (and not freeze), the cooking time should be more like 30 minutes.
This worked great as written. I love having individual servings ready. Also, I made a batch up for a friend whose husband was in the hospital, so she could have decent meals for herself at the end of day without having to think about it.
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