This chicken dish is not only freezer friendly, but uses a lot of ingredients that are still quite easy to find in stores, despite the recent wipe out in the grocery stores.
A couple of thing, first:
If you can't find chicken drumsticks, you can easily sub for chicken thighs, breasts or even wings!
Aluminum foil pans can be found in your local grocery store. If they are looking pretty scarce there, they can also be found in dollar stores, restaurant supply stores, and possibly even your local drug store! Many times they are sold in packs of 3+- of do, BUY THEM. They will save you so much time and money.
Don't forget the plastic wrap and foil, which is also on the cheap side and will last you when making multiple family freezer friendly meals in the future ( If there is a future).
- Kidding, Kidding, JOKES. . . Everything is fine, folks- just stay home and stay healthy!
2 lbs. bone-in chicken drumsticks (I used 8 drumsticks)
1 pound baby red potatoes (cut in half)
½ pound carrots peeled and sliced into large chunks (or whole baby carrots)
1 onion chopped into large chunks
1 TB olive oil
1 TB Paprika
½ tsp minced dried onion OR onion powder
½ tsp minced dried basil
½ tsp minced dried parsley
½ tsp minced dried garlic
½ tsp (optional as this dish already has tons of flavor) Instructions Place chicken and vegetables in a 9 x 13-inch aluminum dish that has been sprayed with cooking spray. Drizzle with oil, sprinkle with herbs and salt, and toss to coat. Cover tightly with plastic wrap and foil; freeze until ready to bake.
When ready to bake, thaw dish in refrigerator overnight.
Remove the cover and bake in a 375-degree oven for 1 hour.
Check to see if the chicken is cooked through. Return to the oven, if necessary, until chicken is done and vegetables are tender.
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