Photo: Kana Okada
Prep Time
10 Mins
Other Time
50 Mins
Makes 4 servings

How to Make It

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.

Ratings & Reviews

miraoli's Review

March 09, 2013
I made this with Chicken breast I got with a coupon from instead of the legs and thighs. It was really super delicious. Will make again.

charoulli's Review

August 23, 2012
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.

Tonifla's Review

February 19, 2011
Real simple & real good.

KitchenCat's Review

October 09, 2010
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.

JennySmith's Review

May 04, 2010
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.

MsMargee's Review

December 27, 2009
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.