Berry-Roasted Chicken
Shared by: erin
Source: Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik
Ingredients
Directions
Rinse chickens under cool running water. Remove neck and giblets from cavity and discard. Pat chickens dry with paper towel.
Put one chicken into each 1-gallon bag. Over each chicken, measure 1 cup vinaigrette, 1 cup berries, 1/2 cup onion, 1/4 tsp salt, and 1/4 tsp pepper.
Seal and freeze.
TO COOK:
Completely thaw one bag of chicken in the refrigerator.
Preheat oven to 325.
Place chicken, breast side up, in a greased baking dish and pour marinade into cavity. Roast for about 1 1/2 hours, or until an instant-read thermometer inserted into the thigh reads 180 degrees. Garnish with fresh raspberries if desired.