Shredded Chicken Base

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

1.  Preheat oven to 400°F.  Line two large baking pans with foil, and place chicken thighs in prepared pans.  Drizzle with lemon juice and oil.  In a small bowl, stir together salt, thyme, paprika, and pepper.  Sprinkle seasoning blend over chicken.
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