Keep portions of this in the freezer, and you'll have endless options for last-minute meals!
- 7 lbs boneless, skinless chicken thighs
- 1/4 C lemon juice
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp dried thyme, crushed
- 1 tsp paprika
- 1/2 tsp pepper
2. Roast, uncovered, for 25-30 minutes, or until chicken is no longer pink in center. Remove from oven and let cool 10-15 minutes. Using two forks, pull chicken apart into shreds.
3. To store, place shredded chicken in 1 Cup portions in airtight containers or freezer bags. Cover and store in refrigerator up to 3 days or freeze up to 3 months. If frozen, thaw in the fridge overnight before using.
Robyn's notes: an easy way to keep the freezer stocked, using chicken thighs keeps the meat from drying out the way chicken breasts can. If preferred, you can use bone-in chicken thighs, but if so, you'll need to remove the skin before starting, and remove the bones after roasting (before shredding). Bone-in chicken will also need another 5-10 minutes in the oven. Use this prepped chicken for multiple other recipes on the site, and watch me demonstrate this recipe on youtube!
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently
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