Italian Lemon Chicken

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• http://moneysavingmom.com/2012/06/allergy-free-freezer-cooking-italian-lemon-chicken.html
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• 4-6 pounds of chicken (Use whatever chicken you desire, whether chicken breasts (boneless or bone-in), chicken thighs, drumsticks, cut-up fryer, etc.)
• 1/3 cup lemon juice (about 1 large lemon)
• 1/4 cup water
• 1/2 cup grapeseed oil, or olive oil (or a combination of oils)
• 1/2 teaspoon each of the following dried spices: garlic powder, basil, oregano, onion powder, kosher salt, black pepper, paprika

Directions

1. Rinse chicken and remove any fat or skin (if desired); separate into two freezer bags (or baking dish if cooking right away).
2. Whisk together the remaining ingredients to make the marinade.
3. Pour 1/2 the marinade into each freezer bag; seal tightly and place in freezer.
4. When ready to prepare the chicken to cook, remove bag from freezer and place in baking dish (to make sure there aren’t any holes in the bag) and place dish in the refrigerator to thaw for about 24 hours. Once thawed, allow to marinate as long as you can.
5. Cooking: Use whatever cooking method you prefer. I baked my chicken in the oven on 325 degrees for about 1 hour, then turned up to 375 degrees for about 20-30 minutes to complete. This chicken would cook beautifully in the crockpot, as well as on the grill.
6. Serve over steamed brown rice or homemade rice pilaf with a vegetable and enjoy the benefits of delicious and easy freezer cooking!

About the Author: 

Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.