Rating: 4.5 stars
1051 Ratings
  • 5 star values: 913
  • 4 star values: 58
  • 3 star values: 29
  • 2 star values: 24
  • 1 star values: 27
Sara Quessenberry

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Credit: Anna Williams

Recipe Summary test

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

345 calories; calories from fat 29%; protein 37g; carbohydrates 23g; sugars 4g; fiber 4g; fat 11g; saturated fat 2g; sodium 933mg; cholesterol 94mg.
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