Chicken Oreganato for the Freezer
Servings: 4 -6 servings
Ingredients
- 3 lbs cut chicken pieces
- 4 medium potatoes cut into medium chunks
- 4 Roma or plum tomatoes quartered
- 1 large onion cut into medium chunks
- 1/3 c olive oil
- 1/4 c fresh oregano coarsely chopped (or 2 tsp dried)
- 1 tsp salt I recommend Real Salt
- 1/2 tsp. freshly ground pepper
- To make for the freezer just mix everything in a large bowl. Stir until it's all coated. Place chicken and veggies in a freezer bag. Freeze.
Instructions
- Preheat oven to 450 degrees.
- Place chicken and veggies in a large roasting pan - put the chicken on top of the veggies (skin side up, if your meat has skin).
- Mix herbs and olive oil and pour over chicken and veggies.
- Roast until chicken juices run clear, about 1 1/2 hours for skinned chicken pieces, or less for boneless, skinless meat.
Notes
You can freeze this meal. I'm not crazy about freezing potatoes because they turn an awful shade of black, but everything else freezes quite nicely. If you'd like to freeze this meal, I recommend mixing everything together (except the potatoes) in a gallon ziplock.
To cook, thaw., add fresh potatoes, and follow the baking instructions above.