Do future you a favor: Roast a big batch of chicken thighs and tomatoes, stash them in your freezer and stir up one of the six quick dinners below…whenever!

Rachael Ray Every Day

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Credit: Photography by Peter Ardito

Recipe Summary

prep:
45 mins
cook:
30 mins
total:
1 hr 15 mins
Yield:
Makes enough to cook all 6 of the recipes linked below.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange the oven racks in the top and bottom thirds of the oven; preheat to 425°.

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  • In a blender, puree the olive oil, garlic cloves, lemon zest and 2 tsp. each salt and freshly ground black pepper.

  • On two rimmed baking sheets, place the chicken and tomatoes, nestling the tomatoes among the chicken thighs. Generously brush with the garlic-lemon oil.

  • 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.

  • And… Freeze!

  • 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.

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