Rosemary Chicken with Roasted Vegetables

Yet another post-partum freezer meal, and a good one at that. With how easy it is to throw a good meal into the oven from the freezer, I am going to make more of these and just keep them in the freezer for whenever. Putting these meals together is a cinch and is worth the time.



1 lb new potatoes, quartered
2 carrots, peeled and cut into strips
2 small zucchini, cut into strips
2 Tbsp olive oil
2 Tbsp whole-grain mustard
2 sprig rosemary, leaves stripped off the stem
Kosher salt and ground pepper
4 boneless, skinless chicken breasts
4 1 qt resealable plastic freezer bags

Add potatoes, carrots and zucchini in a large bowl. Toss with olive oil, mustard, rosemary, 1/2 tsp salt and a few grinds ground pepper.

Season the chicken with salt and pepper on each side. Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.

When it comes time to 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.

Yields 4 servings.