Lemon Chicken for now and later

One of the things I try to be consistent about is stocking my freezer. I have a huge collection of recipes that are designed for just that purpose. I do this for many reasons, one being it really isn’t convenient for us to go into the grocery store so having things on hand is a necessity and also I like to have healthy meals that are quick and easy to make. By doing part of the work before putting these dishes in the freezer it save me time. Also because I can take advantage of the lower prices offered for larger packages of meat and other items it saves me money. For instance, this morning at my grocery store they had what they were referring to as “grill packs” of chicken on a good price. These were large tray packages of chicken drumsticks and thighs. The package I purchased weighed about 4 ½ pounds and had 8 legs and 6 thighs in it. These were much cheaper per pound than the smaller packages of chicken and in fact I didn’t pay much more for this large package than I would have for a small package that would have been just enough for tonight’s dinner. There are 3 of us here most nights and tonight is no exception to that number. This package of chicken will provide 2 meals for my family one tonight and one at a later date.

This Lemon Chicken recipe is on of my favorites and as much as we love it the first night the package that goes in the freezer is even better. Something happens when the chicken freezes and then thaws in the marinade that draws the marinade deeper into the chicken so it is flavored all the way through.  Simply put all the ingredients into a ziplock freezer bag, let the one for tonight sit in the fridge for a few hours and put the rest in the freezer for other meals.

Lemon Chicken

(amounts are given on a per basis simply make as many bags as you need)

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon freshly ground pepper

¼ teaspoon garlic powder

Juice of 1 lemon

About 2 pounds of chicken parts

Combine the seasonings and lemon juice in gallon size ziplock freezer bags using the above amounts of ingredients per bag. Add the chicken and seal bags being sure to get out as much air as possible. Massage the marinade around the chicken so coat. For the bag you are cooking tonight place the bag in the refrigerator for at least 4 hours. Label remaining bags and place in freezer.

To serve: Thaw if frozen

Heat oven to 450 degrees Fahrenheit

Arrange chicken skin side down in a baking dish that has been coated with no-stick spray. Pour any liquid in bag over chicken and bake for 15 to 20 minutes.

Turn chicken over and baste with juices in pan. Return to oven and bake another 15 to 20 minutes or until cooked completely through.