Chicken Oreganato for the Freezer

• Gluten free

• Meat

  • 3 lbs Chicken pieces, cut

• Produce

  • 1 Onion, large
  • 1/4 cup Oregano, fresh
  • 4 Potatoes, medium
  • 4 Roma or plum tomatoes

• Baking & Spices

  • 1/2 tsp Pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil

Found on simplifylivelove.com

Description

Ingredients

• 3 lbs cut chicken pieces
• 4 medium potatoes, cut into medium chunks
• 4 Roma or plum tomatoes, quartered
• 1 large onion, cut into medium chunks
• 1/3 c olive oil
• 1/4 c fresh oregano, coarsely chopped (or 2 tsp dried)
• 1 tsp salt, I recommend Real Salt
• 1/2 tsp. freshly ground pepper
• To make for the freezer just mix everything in a large bowl. Stir until its all coated. Place chicken and veggies in a freezer bag. Freeze.

Directions

• Preheat oven to 450 degrees.
• Place chicken and veggies in a large roasting pan - put the chicken on top of the veggies (skin side up, if your meat has skin).
• Mix herbs and olive oil and pour over chicken and veggies.
• Roast until chicken juices run clear, about 1 1/2 hours for skinned chicken pieces, or less for boneless, skinless meat.