I tossed all of the vegetables with the oil, mustard, and rosemary. This was a simply pheomenal recipe: easy, complete meal in one dish, good combination of flavors and textures. The only change I will make next time (and there will be a next time!) is that I will slice the potatoes into moderately thick slices instead of chunks or quarters; they did not get done along with the carrots. Sorry - none of it made it to the freezer, but if I did freeze uncooked portions, I would put the plastic bag of food into the microwave on defrost and defrost it before baking. I wasn't sure I'd like the rosemary but it was delicious and I see why it's put on chicken. p.s. I dial back on salt on a lot of these recipes; mustard is already quite salty.
I'm just wondering if you toss the potatoes in the oil at the same time you toss the carrots and zucchini.....? Or the potatoes don't need oil?
You take the bags from the freezer, put it in a pan and bake it from frozen. Chicken with bones takes longer to cook, and white meat chicken cooks very quickly, so frozen for 40 minutes works best. If you thaw the chicken first, it will come out bone dry.
I agree. Can't tell whether to defrost chicken or not first. And is the chicken in the bag with the other ingredients? I am cooking fresh using chicken gleaned from back and necks of home grown chickens, so I'm going to cover the veggies and cook first, then add already cooked chicken for heating. I'm also going to top this with cheese!
I made this dish last night, didn't freeze it, and cooked it tonight. I thought the cook time would have been reduced, but it took about 1.5 hours to really cook the potatoes and carrots through, and so I had to remove the chicken early. My kids didn't like the taste of the rosemary. I probably wouldn't try again.
This is soooooooooooo good. I make it without the potatoes. Never had tastier veggies. The chicken comes out perfectly cooked every time.
Omidears ... This recipe works beautifully AS WRITTEN. Make it ahead. Freeze it. Cook it frozen for suggested time. I often present these frozen packets to friends going through a hard time (family member in hospital, caring for elderly parents,new baby,etc.) They don't have to fuss, in an hour they have a tasty, nutritious meal for themselves.
I replied to SandiD below, but it doesn't show unless you click "read replies": I'm thinking you have to thaw it first because for Shake 'n Bake (I know, but we like it sometimes, so I checked the box a few minutes ago), it calls for baking bone-in chicken pieces at 400 for 45 minutes, which is what this recipe calls for, sooo...
I would also certainly like to know if the chicken is defrosted before popping into the oven. Too bad this helpful bit of information was missing!!!
Has anyone found the answer to whether or not this should be defrosted; also cooking time if not frozen first? Sounds great, but I'm afraid to try it.
Lisalmf I was wondering the same thing - if you don't freeze it, do you still cook for the same amount of time - I can't imagine that you don't have to thaw it first so I would imagine the cook time represents it being thawed
Super easy and delicious. I also have to give it kudos because lots of recipes quote a prep time that assumes you already did all the chopping and measuring, but not this one- the prep time really did only take 15 minutes (actually, even less, because I used half a bag of baby carrots instead of whole carrots).
Super easy to make. Chicken was moist and even though mustard and rosemary are typically strong, it wasn't overwhelming in this recipe. Simple and delicious!