Categories: Meals

Ingredients

• 3/4 cup olive oil
• 8 large garlic cloves
• 1 lemon, zested
• 8 lbs. chicken thighs
• 40 large Roma tomatoes, halved lengthwise

Directions

1. Arrange the oven racks in the top and bottom thirds of the oven; preheat to 425.

2. In a blender, puree the olive oil, garlic cloves, lemon zest and 2 tsp each salt and pepper.

3. On 2 rimmed baking sheets, place the chicken and tomatoes, nestling the tomatoes among the chicken. Generously brush with the garlic-lemon oil.

4. Roast until the tomatoes are wrinkled and browned in spots, the chicken is cooked through, rotating and swapping the sheets halfway through cooking, about 30 minutes. Let cool completely before storing.

5. And Freeze!!

6. Portion the chicken and tomatoes in separate freezer bags labeled by recipe (spoon a little of the pan juices into the bags with the tomatoes): 4 shredded chicken thighs and 6 chopped tomato halves (quesadillas); 5 shredded chicken thighs and 4 sliced tomato halves (peanut noodles); 38 tomato halves (stuffed shells); 8 chopped chicken thighs and 14 chopped tomato halves (picadillo); 8 sliced chicken thighs (salad); 3 sliced chicken thighs and 18 chopped tomato halves (grilled cheese). Press out any air in the bags, then seal and freeze for up to 3 months. Thaw the bags in the fridge overnight.

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