Freeze It Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with 2 tablespoons olive oil, 2 tablespoons mustard, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.
Cook It Heat oven to 400° F.
Remove the bags from the freezer (you'll need 1 bag for each serving). Empty the contents of the bags into a baking dish. Roast for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more.
Divide among individual plates.
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Great recipe! I made a few changes though. I added large slices of onion on top of the chicken to help add to the flavor in the chicken. I also added more rosemary which definitely made the flavor pop. I would recommend cutting the vegetables (especially the potatoes) into smaller pieces. The 40-45mins isn't enough to fully cook some of the vegetables all the way through. If you cook it any longer, in order to cook the veggies, at 400 degrees, the chicken will be dry. Overall, my wife and I enjoyed it!