Greek Chicken - For the Freezer !

I LOVE freezer meals - especially when everything is in the package and ready to thaw and bake or simply dump into my crock pot.

I got hooked on Greek Chicken (and potatoes) from my neighbor. It's all about the olive oil and lemon marinade! She prefers to use thighs / dark meat and I am a white meat junkie {honestly!}

So this is a tweak on her recipe...for my tastes. But everyone I know who has tried it - LOVED it!

4 boneless, skinless chicken breasts
5 garlic cloves - not diced, but "smashed" on the cutting board with the broadside of a chef knife
1 lemon - pressed for the juice
2 Tablespoons oregano
1 Tablespoon olive oil
½ teaspoon each salt and pepper

Place all of the ingredients in a zippy bag. Seal well and use your hands to massage the spices into the chicken.
Throw into the freezer. Thaw for next step (usually overnight in the fridge)

Pour chicken and contents of the bag onto a baking dish. Add 2-3 peeled potatoes that are cut into wedges and bake at 350 for 40-45 minutes or until done. It's hard to explain what the chicken juices + lemon + olive oil do to the potato wedges, but the results are mouth watering!

OR

Dump into your crock pot (lined with a Reynold's Crock Pot Liner to make cleaning a breeze!) and let rip on low for 6 hours.

You can serve this over rice (instead of the potatoes) or with warm pita bread.  A little Greek Salad action doesn' hurt either...

H.E.A.V.E.N.