Rosemary Chicken with Roasted Vegetables


Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with olive oil, 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.

Servings: 4
Time to Prepare: 15 minutes
Nutritional Information:

Submitted By: Kyle
Original Source: online somewhere.....

This is my go-to for "new baby" meals! Different than the typical ziti/chili/lasagna, super easy to make, can be frozen without taking up too much space, and can be split into smaller portions. I usually give it in 2 2-serving bags, with cooking directions right on the freezer bag.

Additional Comments:
Kim B - I added squash and substituted red potatoes for the new potatoes and turkey for the chicken and. Smell like thanksgiving! Yum!

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