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Recipe Monday: Elegant Freezer Chicken Two Ways + Oven-Roasted Brussels Sprouts & Fingerling Potatoes

February 22, 2010

 

Elegant Freezer Chicken | Flamingo Musings

 

It’s still Monday, right?

I really wanted to come up with a sexier name for this, but it was either that, or Soccer Mom Chicken. Which one do you like better?

What it really comes down to, is the ability to put a healthy and delicious meal on the table in a limited amount of time and on a budget. Because, who’s got time these days? Or money. With a little bit of forethought, though, you can do this. Okay, first the recipe, then we’ll chat.

Middle Eastern Style Freezer Chicken

Ingredients:

1 cup orange juice
Juice of one lemon
4 Tbs. olive oil or grapeseed oil
2 tsp. ground cinnamon
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 tsp. garlic powder

1 cut-up chicken or parts of your choice, equalling 2 – 3 pounds

Ready? You’re going to love this.

Combine all ingredients, except the chicken, in a gallon-size zip-top freezer bag. Zip the bag closed and swish it all around to evenly mix. Open the bag and put in the chicken. Seal the bag, removing as much air as possible. Label the bag with the contents, throw it in your freezer.

Either the night before, or the morning of the day you want to use it, take the bag out of the freezer and allow to thaw in the refrigerator. If you take it out the same morning, you may want to take it out of the refrigerator about an hour before cooking.

Preheat the oven to 375º. Empty the contents of the zip bag into a roasting pan or large casserole dish. Bake for 45 minutes to an hour, depending on the size of your chicken pieces.

Seriously. That’s it. Moist, juicy and some rockin’ flavors. Serve this with maybe some jasmine rice (put a few drops of sesame oil in the cooking water), or couscous, or the roasted brussels sprouts and fingerling potatoes, pictured (recipe follows).

Ready for version two?

Italian Style Freezer Chicken

Ingredients:

1 cup white wine
4 Tbs. olive oil or grapeseed oil
1 tsp. kosher salt
1 tsp. garlic powder
1/4 tsp. white pepper
1/4 tsp. dried oregano
1/2 tsp. dried basil

1 cut-up chicken or parts of your choice, equalling 2 – 3 pounds

Combine all ingredients, except the chicken, in a gallon-size zip-top freezer bag. Zip the bag closed and swish it all around to evenly mix. Open the bag and put in the chicken. Seal the bag, removing as much air as possible. Label the bag with the contents, throw it in your freezer.

Beginning to sound familiar?

Either the night before, or the morning of the day you want to use it, take the bag out of the freezer and allow to thaw in the refrigerator. If you take it out the same morning, you may want to take it out of the refrigerator about an hour before cooking.

Preheat the oven to 375º. Empty the contents of the zip bag into a roasting pan or large casserole dish. Bake for 45 minutes to an hour, depending on the size of your chicken pieces.

Serve with the roasted veg below, or maybe some orzo or farfalle (bow-tie) pasta dressed with a little butter and chopped parsley.

Oven-Roasted Brussels Sprouts & Fingerling Potatoes

1 to 1-1/2 pounds fingerling potatoes (I get them at Costco. Way cheaper than the grocery store)
1 lb. fresh brussels sprouts with the ends and any bruised leaves trimmed (Ditto.)
2 – 3 Tbs. olive oil or grapeseed oil
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 tsp. garlic powder

Wash, but don’t dry the potatoes and brussels sprouts. Place them on a rimmed cookie sheet lined with foil.

Drizzle the oil and sprinkle the seasonings over the veg and toss with your hands until everything is well-coated. Put the pan in your preheated (375ºF) oven for about 30 minutes, or till the potatoes are cooked through (easily pierced with a fork).

*Notes*

These chicken marinades will work with any chicken parts – dark meat, breasts, mixed parts – so buy what’s on sale, bag up a few of these, and toss ’em in the freezer.

I am reminded to remind you: Never ever ever EVER ever re-freeze chicken that has been frozen and thawed! Use only fresh, just purchased chicken for these recipes, OR if using thawed chicken, put it in the marinade, and put it in the fridge for a minimum of 2 hours (you could throw it together in the morning), and cook the same day as directed.

The nice thing about the roasted potatoes and brussels sprouts, is that you can put them in the oven to cook at the same time as the chicken. Everything done at once!

Tasty enough to serve company, this is one of my go-to recipes. I keep a couple of bags of this in the freezer at all times, and for good reason. You should, too!

12 Comments

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Reader Interactions

Comments

  1. Jamie says

    February 23, 2010 at 1:13 am

    Those veggies look amazing, I love fingerling potatoes!

  2. TasteStopping says

    February 23, 2010 at 2:07 am

    I want to have dinner at your house. Seriously, you totally have my tastes! I guess brussel sprouts lovers are few and far between, but you could serve 'em to me and the hubs, no problemo. Will be trying the chicken recipes soon! :D(One note of caution…remind your readers to never re-freeze chicken. Use fresh, never frozen, chicken for your delicious and time-saving recipes.) Best,Casey

  3. Elle says

    February 23, 2010 at 3:18 pm

    You're making me hungry, woman! 😉 When we *used* to have chicken (hehe!), I loved marinating it just like this. Works great for pork and beef, too. And I loooove the roasted veggies, too!

  4. Judy@nofearentertaining says

    February 23, 2010 at 3:27 pm

    Love this! I have never thought of marinating and freezing!

  5. Natashya KitchenPuppies says

    February 23, 2010 at 8:42 pm

    I love this technique – brilliant!

  6. Alice Audrey says

    February 27, 2010 at 3:24 pm

    I'll skip the brussels sprouts, but the rest looks good.

  7. Mary says

    March 16, 2010 at 6:11 am

    I made two batches of your MiddleEastern Chicken & of course, frozethem. My grocery had chicken hindquarters on sale, so I used 2 per batch. Well, used both fora company meal with your suggestionof sesame oil rice. It was fingerlicking good! Thanks for postingthis. This has become a favoritein my house, both for taste andease of making.

  8. RJ Flamingo says

    March 16, 2010 at 11:23 am

    Always happy to get feedback, Mary. I'm delighted you enjoyed this recipe. Thanks for taking the time to come back and comment!

  9. s says

    March 17, 2010 at 4:42 am

    it looks amazing!!! will def try..thanks for posting!

  10. marye says

    October 9, 2014 at 3:40 pm

    Perfect! That just looks so good.

  11. patsy says

    October 9, 2014 at 5:09 pm

    I’m loving the flavors in both variations of this recipe!

  12. Sherri Jo says

    October 10, 2014 at 6:11 am

    I love this idea! Why didn’t I ever think to do this??? Thank you!!!

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Meet Renee

Renée brings you traditional Jewish recipes, updates them for the modern cook and kitchen, but doesn’t stop there! In this eclectic food blog, you’ll also find original, as well as popular regional and ethnic recipes with a Kosher twist, and unusual jam and pickle recipes. And other stuff, too. Because she’s like that.

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