Over the years, freezer cooking has saved me lots of time and money. I enjoy uninterrupted moments in my kitchen — it’s perfect for pondering and thinking! This fall and winter I hope to make freezer cooking a more regular part of my weeks.
If you want tips, these two posts might inspire:
One recipe I was not sure would freeze well was this Crunchy Oven-Baked Chicken. I decided to try it anyway, and to then reheat slowly from frozen. It worked perfectly and stayed crunchy after reheating…a winner recipe!
The coating calls for butter, but you could try liquified coconut oil or extra-virgin olive oil instead.
This recipe came from a church recipe exchange I participated in years ago.
- 2 cups Ritz cracker crumbs
- ¾ cup grated Parmesan cheese
- ¼ cup chopped parsley
- 1 garlic clove, minced
- salt and pepper to taste
- ½ - 1 cup melted butter, melted coconut oil or olive oil
- Chicken thighs and drumsticks
- Combine cracker crumbs, cheese, parsley, garlic, salt and pepper. Dip chicken pieces in butter and roll in cracker crumb mixture.
- Arrange and place chicken skin side up in a shallow roasting pan greased with butter or olive oil.
- Pour remaining butter over chicken and bake uncovered at 350 degrees for 1 hour or until chicken juices run clear. Do not turn chicken.
If you want to freeze this meal….
Allow chicken to cool completely and the cover with a layer of plastic wrap or freezer paper, and then a layer of foil.
This is how I chose to reheat: removed all wraps and foil and allowed to thaw on counter for 15-20 minutes. I used a glass pan and didn’t want to place from freezer to oven — you may choose differently. Then I baked at 300 degrees for about 25 minutes. Easy and SUPER yummy!