1 lemon
1 20-oz can diced tomatoes
8 sprigs thyme
1 Tbsp capers
4 small chicken thighs
4 small chicken drumsticks
kosher salt and pepper
2 Tbsp olive oil
4 1-qt resealable plastic freezer bags
Slice the lemon into rounds. In a small bowl, combine the tomatoes and their liquid, lemon, thyme, capers. Divide them among the 4 plastic freezer bags. Season the chicken with 1 tsp salt and 1/4 tsp pepper. Add 1 let and 1 thigh to each bag. Freeze, for up to 3 months, until ready to cook.
COOK IT:
Heat oven to 400 degrees. 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 oil, using 1 1/2 tsp for each serving. (For 4 servings, use 2 Tbsp oil.) Roast until the chicken is golden brown and cooked through, about 50 minutes.
