Rosemary Chicken With Zucchini

Rosemary Chicken With Zucchini
Photo: Anna Williams
Hands On Time:
15 mins
Total Time:
1 hrs 15 mins
4 serves


  • 1 pound new potatoes

  • 2 carrots

  • 2 small zucchini

  • olive oil

  • whole-grain mustard

  • 1 bunch rosemary

  • kosher salt and pepper

  • 4 6-ounce boneless, skinless chicken breasts

  • 4 1-quart resealable plastic freezer bags


  1. 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.

  2. 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.

Nutrition Facts (per serving)

345 Calories
11g Fat
23g Carbs
37g Protein
Nutrition Facts
Calories 345
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 94mg 31%
Sodium 933mg 41%
Total Carbohydrate 23g 8%
Total Sugars 4g
Protein 37g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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