How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Freezer Friendly Roast Chicken With Spring Veg?

You need 16 ingredients. The key ingredients include: ½ cup extra virgin olive oil, ¼ cup water, ¼ cup packed fresh parsley, 1 shallot, chopped, and more.

Is Freezer Friendly Roast Chicken With Spring Veg suitable as meat & poultry?

Yes, Freezer Friendly Roast Chicken With Spring Veg falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Freezer Friendly Roast Chicken With Spring Veg?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Freezer Friendly Roast Chicken With Spring Veg Recipe

Name: Freezer Friendly Roast Chicken With Spring Veg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup extra virgin olive oil; ¼ cup water; ¼ cup packed fresh parsley; 1 shallot, chopped; 6 medium garlic cloves, minced; 1 teaspoon table salt; ¼ teaspoon ground black pepper; 1 (9 ounce) package frozen artichoke hearts, thawed and patted dry; 1 lb asparagus, tough ends trimmed, cut in half (about 1 bunch); 1 pint cherry tomatoes, stemmed and washed (about 12 ounces); 1 cup capers, rinsed; 12 lemon, sliced 1/4 inch thick, end piece discarded; ½ teaspoon table salt; ¼ teaspoon ground black pepper; 3 lbs chicken legs with thigh; 2 tablespoons chopped fresh tarragon leaves (for serving)

Freezer Friendly Roast Chicken With Spring Veg

Eats Now Editorial Team · 1125 kcal · Meat & Poultry

1
For Marinade: Process all of the ingredients in a food processor or blender until smooth, about 20 seconds.
2
Transfer 1/4 cup of the marinade to an airtight container; set aside.
3
For Chicken: In a large zipper-lock bag, gently toss 2 more tablespoons of the marinade with the artichokes, asparagus, tomatoes, capers, lemon slices, salt, and pepper.
4
Seal shut, gently toss to coat, and set aside.
5
In a second large zipper-lock bag, toss the chicken with the remaining marinade, coating the chicken thoroughly.
6
Seal shut, toss to coat, and set aside.
7
To Store: Refrigerate the reserved marinade, vegetables, and chicken separately for up to 2 days, turning the bag of chicken occasionally to redistribute the marinade.
8
To Serve: Adjust an oven rack to the middle position and heat the oven to 450 degrees.
9
Transfer the vegetables to a 13 by 9-inch baking dish and lay the chicken breasts on top, skin-side up.
10
Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees, about 45 minutes.
11
Meanwhile, allow the reserved marinade to sit at room temperature to liquefy, then shake vigorously to recombine.
12
Transfer the chicken and vegetables to a serving platter.
13
Pour the reserved marinade over the chicken, sprinkle with the chopped tarragon, and serve.
14
* To make ahead/freezer meal - Prepare the marinade as directed above and set aside 1/4 cup to use later.
15
Place the artichokes, asparagus and tomatoes in an oven- and freezer-safe baking dish and lay the chicken breasts on top, skin-side up.
16
Pour the remaining prepared marinade over the chicken and vegetables.
17
Top with lemon slices and capers, season with salt & pepper as desired, then cover and freeze.
18
When ready to prepare, defrost completely.
19
Preheat the oven to 450 degrees.
20
Bake uncovered until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees, about 45 minutes.
21
Transfer the chicken and vegetables to a serving platter.
22
Pour the reserved 1/4 cup of marinade over the chicken, sprinkle with the chopped tarragon, and serve.

Freezer Friendly Roast Chicken With Spring Veg

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