Freezer Friendly Roast Chicken With Spring Veg

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READY IN: 1hr 45mins
Recipe by m2014

Read more at http://joelens.blogspot.com/2010/07/roast-chicken-with-spring-vegetables.html#ZQUWvph17qGr7pcV.99 time taken and servings guessed - update when made!

Ingredients Nutrition

Directions

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

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