With the school year starting again, time for prepping and cooking will once again shrink as activities and school volunteering time take over. I collect these sorts of recipes for this time of year so I can get something tasty and healthy on the table without making myself crazy.
I know there have to be other people who live the same crazy running around life, so I thought I'd share.
It's originally from Real Simple, but I've tweaked it a bit for what I've had on hand when making it -- and what I think tastes better for my family. Here you go:
Greek Chicken With Tomatoes
1 lemon
1 28-ounce can diced tomatoes
1 Tbsp. chopped, fresh thyme or 1 tsp. dried thyme
1 Tbsp. Greek seasoning (mine is from Penzeys)
1 tablespoon capers
4 small bone-in chicken thighs, skin removed
4 small bone-in chicken drumsticks, skin removed
Kosher salt and pepper
2 tablespoons olive oil
4 1-quart resealable plastic freezer bags
2 Tbsp. chopped, pitted kalamata olives
2 Tbsp. crumbled feta cheese
Freeze It:
Slice the lemon into very thin rounds. In a small bowl, combine the tomatoes and their liquid, lemon, thyme, Greek seasoning, and capers. Divide 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, adding 1/2 Tbsp. kalamata olives per serving to the dish with 15 minutes to go, stirring to incorporate into the sauce. After baking, top chicken and sauce with 1/2 Tbsp. crumbled feta cheese per serving. Serve warm.
(Photo via erin kkr. Love this shot -- just a lovely macro shot of a well-used Dutch oven. Elegant in it simplicity, isn't it?)
2 comments:
ohmystars -- i never ever find single serving size make ahead recipes... and a freezer one too boot! this sounds wonderful.
thanks christy
This is so yummy, Suz, and it freezes beautifully. For us, I buy a big family pack of chicken and then freeze a double batch at a time, so we have plenty to pull out of the freezer. As it thaws while cooking, all those lovely flavors seem to seep into the chicken and by the time it is done the house smells amazing.
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