Chicken with Lemon, Tomatoes and Thyme

Right before I had Ben, I made a bunch of freezer meals that would be easy for Matt and I to heat and eat while severely sleep deprived and learning to parent a newborn.  This was one of those meals.  It's so easy, it'll probably take me longer to type this up than it does to actually make the recipe - and it's good, too!  It's a little acidic with the lemons and tomatoes, but Ben loves it anyway.

Chicken with Lemon, Tomatoes and Thyme

Ingredients:

1 lemon

1 28 oz. can diced tomatoes

8 sprigs thyme
1 tbsp. capers
1 fryer chicken, cut up
Salt and pepper
Olive oil
4 resealable freezer bags, quart sized

Assembly:
Slice lemon into rounds.

In a small bowl, combine tomatoes & their juices, lemon, capers & thyme sprigs.  Divide evenly among four freezer bags.

Season chicken with salt and pepper, and place chicken pieces into bags (I put 2-3 pieces in each bag).

Freeze up to three months. 

To cook, heat oven to 400 degrees.  Empty contents of bag into roasting pan or baking dish (I use a roasting pan).  Each bag is one serving, so for the three of us, I cook two bags at a time.  Drizzle chicken with olive oil and cook until chicken is golden brown and cooked through - about an hour or so.