Recipe by Jackie Newgent, RDN
- Cook Time
- Prep Time
- Makes enough to cook all 6 of the recipes linked below.Servings
- 3/4 cup olive oil
- 8 large cloves garlic
- 1 lemon, zested (about 1 1/2 tsp.)
- 28 boneless, skinless chicken thighs (about 8 lbs.)
- 40 large plum (Roma) tomatoes (about 8 lbs.), halved lengthwise
1. Arrange the oven racks in the top and bottom thirds of the oven; preheat to 425°.
2. In a blender, puree the olive oil, garlic cloves, lemon zest and 2 tsp. each salt and freshly ground black pepper.
3. On two rimmed baking sheets, place the chicken and tomatoes, nestling the tomatoes among the chicken thighs. Generously brush with the garlic-lemon oil.
4. Roast until the tomatoes are wrinkled and browned in spots, the chicken is cooked through and an instant-read thermometer registers 165° when inserted into the thickest part of the thigh, rotating and swapping the sheets halfway through cooking, about 30 minutes. Let cool completely before storing.
Portion the chicken and tomatoes in separate freezer bags labeled by recipe (spoon a little of the pan juices into the bags with the tomatoes): 4 shredded chicken thighs and 6 chopped tomato halves (Quesadillas); 5 shredded chicken thighs and 4 sliced tomato halves (Peanut Noodles); 38 tomato halves (Stuffed Shells); 8 chopped chicken thighs and 14 chopped tomato halves (Picadillo); 8 sliced chicken thighs (Salad); 3 sliced chicken thighs and 18 chopped tomato halves (Grilled Cheese). Press out any air in the bags, then seal and freeze for up to 3 months. Thaw the bags in the fridge overnight, or microwave at 50 percent power for about 10 minutes for the chicken and about 7 minutes for the tomatoes.