Ingredients

• 6 chicken thighs, with bone and skin
• 1/2 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 garlic cloves, pressed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Cooking Day: mix oil, vinegar, garlic, salt, and pepper in a small bowl.

2. Transfer marinade to a large freezer bag.

3. Add chicken to bag, turning to coat thoroughly; remove as much air as possible, and seal bag.

4. Take a cake pan, or another pan with sides and lay bag flat; place pan in the freezer and flash freeze.

5. Once flash frozen, remove bag from pan and place bag inside freezer.

6. Serving Day: defrost meal—place in the refrigerator with a pan, plate, or bowl underneath to catch the extra moisture (or leaks) from defrosting; thaw chicken completely.

7. Place chicken, skin side up and well coated with marinade, into rimmed baking pan or dish.

8. Roast, uncovered in a 350° oven until brown and cooked through, about 35-40 minutes.

9. *Chicken may also be grilled over med-hot coals until cooked through, turning once.

10. r serving—225 calories, 20.1 g fat, 0 g fiber.

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