Ingredients
Scale
- 1.5 lbs Chicken Thighs (bone-in or boneless, whichever is on sale)
- 3 large Carrots, sliced into rounds
- 2 large Potatoes, cubed into 1-inch pieces
- 1 large Onion, cut into wedges
- 3 tablespoons Olive Oil or Vegetable Oil
- 1 tablespoon Italian Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- Gallon-sized freezer bags
Instructions
- Step 1: Preparation: Wash and dry all your vegetables. Peel the carrots and potatoes, then chop them into uniform pieces so they cook evenly. Slice your onion into thick wedges. Place all the chopped vegetables into a large mixing bowl. Add the chicken thighs to the bowl as well. Drizzle everything with oil and sprinkle on the Italian seasoning, garlic powder, salt, and pepper. Toss with your hands or a large spoon until every piece is thoroughly coated in oil and spices.
- Step 2: Bagging and Freezing: Label your gallon-sized freezer bag with the name of the meal and the date. Carefully pour the chicken and vegetable mixture into the bag. Squeeze out as much air as possible before sealing the bag tight. Lay the bag flat in your freezer to save space. This allows the ingredients to freeze in a thin layer, which makes thawing much faster when you are ready to cook.
- Step 3: Cooking and Plating: When you are ready to eat, thaw the bag in the refrigerator overnight. Preheat your oven to 400°F (200°C). Spread the contents of the bag onto a large sheet pan in a single layer. Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender. Serve immediately while the skin is crispy and the vegetables are caramelized.
- Cook Time: 50 minutes