Trouble With Toast

Recipe: Make-Ahead Chicken with Tomatoes and Thyme | March 21, 2008

As much as it pains the foodie in me, I have been known to turn to Let’s Dish to provide easy, fast, pre-made entrees that I can just pop in an oven or skillet when I’m feeling lazy. However, that simplicity comes with a pretty hefty price tag, and it also requires me to rent a Zipcar and head out to the ‘burbs. Bummer.

So, when I saw a recipe in Real Simple magazine for this make-ahead meal, I was really excited. Would it be easy, tasty, and affordable? Yes, yes, and yes!


  • 1 lemon
    28-ounce can diced tomatoes
    8 sprigs thyme
    1 tablespoon capers
    4 small chicken thighs
    4 small chicken drumsticks
    Kosher salt and pepper
    2 tablespoons olive oil
    4 1-quart resealable plastic freezer bags

To freeze: 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

To cook: 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. Roast until the chicken is golden brown and cooked through, about 50 minutes.




  1. i’ve never used one of those prep-a-load-of-meals places, but i love the idea of doing the same thing at home. this one’s definitely a keeper!

    Comment by michelle — March 24, 2008 @ 2:39 am

  2. Well, I’m not gonna lie–there are times when I LOVE Let’s Dish. But it was nice to be able to use my own fresh ingredients to duplicate the concept, especially since they don’t have LD in Atlanta (where I’m moving).

    Comment by bettyjoan — March 28, 2008 @ 1:37 pm

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