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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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From the cookbook More Don't Panic Dinner's in the Freezer. Ingredients:
3 lbs chicken, cut up into pieces |
4 medium potatoes |
4 roma tomatoes, quartered |
1 large onion, cut in medium chunks |
1/4 cup olive oil |
1/4 cup fresh oregano, coarsely chopped |
1/2 teaspoon kosher salt |
1/2 teaspoon pepper, freshly ground |
Directions:
1. Cooking Day: In a large bowl, combine chicken and vegetables. Add olive oil, oregano, salt and pepper. Stir until chicken and vegetable are evenly coated. Place chicken and vegetables in a freezer bag, seal, date, label and freeze.
2. Serving Day: Thaw completely. Preheat oven to 450 degrees. Place chicken and vegetables into large roasting pan, making sure that the chicken is skin side up and resting on top of the vegetables. Roast until chicken juices run clear, about 1-1 1/2 hours.
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