I have a few marinade chicken recipes that I freeze ahead of time and then just dump into a pyrex baking dish and cook for 30mins. What pan could I transfer these to (large bar pan/deep covered baker/ deep dish baker)? I do want to continue to cook them in the oven not in the microwave. Any idea on the cooking time if I used a stone instead (would it still cook in 30 mins)? Example recipe and cooking instructions Lemon and Garlic DUMP Chicken 2 cloves Garlic, chopped 4 Tbl Olive Oil 2 Tbl Chopped Parsley 3 Tbl Lemon Juice 1/8 tsp Pepper 1½ lb Chicken Pieces For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.* *To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer. (I put mine in a bowl/dish in case it leaks.). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).