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Lemon Oregano Chicken - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 2 cups slice and cook Red Potato
  • 2 1/2 pounds Chicken, Thighs, Boneless/Skinless
  • 3 1/2 ounces Bacon Fat
  • 1 cup slice Lemon
  • 2 tablespoons dice Oregano, Fresh
  • 2 tablespoons Olive Oil

Serving Day Ingredients

  • 3 1/3 fluid ounces White Wine
  • 6 3/4 cups Chicken Broth/Stock

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 ounces chicken and 1/3 cup potatoes
  • 544 Calories
  • 29g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 172mg Cholesterol
  • 1169mg Sodium
  • 26g Total Carb
  • 3g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 43g Protein
  • 15 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place potatoes and olive oil #1 in a large casserole dish.
  2. Bake at 425 degrees for 20 minutes.
  3. Remove from oven and add chicken, bacon, lemon and oregano to the pan. Drizzle with olive oil #2.
  4. Bake an additional 20 minutes.
  5. Remove from oven and pour wine and stock into dish.
  6. Bake for a final 20 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide potatoes, chicken, bacon fat, lemon and oregano among gallon freezer bags. Drizzle with olive oil.
  2. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place in a large casserole dish and bake at 425 for 20 minutes.
  3. Remove from oven and pour wine and stock into dish.
  4. Bake for a final 20 minutes.

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