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  • Julia Stoner

    Herbs de Provence freezer chicken

  • Kristy Loo-Who

    Lose! Herbes de Provence Chicken (Freezer Friendly) by ItsJoelen,

  • Tami Najim Elwell

    Herbes de Provence Chicken freezer meal

  • Elizabeth Straus

    Herbes de Provence Chicken original Joelen recipe 2 tablespoons extra virgin olive oil 3-4 tablespoons Herbes de Provence spice mix 2 tablespoons freshly squeezed lemon juice salt & pepper to taste 1-2 pounds cut up chicken (thighs, drumsticks, etc)

  • Sonja Philip

    herbes de provence chicken with freezer instructions!

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(France) Roasted Herbs de Provence Chicken This simple recipe is my family's favorite roasted chicken. This is a no fail method of roasting a chicken to perfection!

Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Chicken Parmesan Meatloaf .. really good, the smell alone will make you drool. I would chop the onions and cook them till soft before adding them, rather than grating as the recipe says (just me, I don`t love the sweet taste of the uncooked onion)

* To make ahead/freezer meal - Prepare the recipe as directed as above but rather than placing into the crockpot to cook, place everything in a gallon sized freezer storage bag. Squeeze out any air, seal and freeze. When ready to prepare, defrost completely and place in a crockpot. Cover and cook on high for 4-6 hours or low for 6-8 hours. Serve over rice or potatoes.

Chicken Souvlaki (make the tzatziki with mashed avocado instead of yogurt and forgo the pita bread)

I already have a great recipe for honey cornflake chicken tenders, but this link includes instructions for how to make ahead and freeze (and the adjusted cooking temps!)

To make ahead/freezer meal - Brown the pork as directed above and once browned, remove and allow to cool. Place cooled pork chops into a freezer storage bag. Add the remaining ingredients to the bag, seal and freeze. When reader to prepare, remove from the freezer and defrost, Transfer the contents into a crockpot, cover and cook on low for 4-6 hours or on high for 3-5 hours.

One-pot wonder: Chicken and leek pot pie (have had this and its amazing!)

Buttermilk Roasted Chicken | Adapted barely from Deb Perelman's Smitten Kitchen, the original version by Nigella Lawson can be found here. | The timer's beep would be the cue for me to step into the shower before Vijay would come through the front door from work, beaming and telling me how he could smell something fantastic all the way from the next block. | From: pickyin.blogspot.com

I made these last night and they were a huge hit, instead of white cheddar and monterety jack I uses quesadilla cheese and queso fresca from Schnucks.