Rosemary Chicken and Vegetables

Rosemary Chicken and Vegetables

 

1 pound new potatoes

2 carrots

2 small zucchini

olive oil

whole grain mustard (dk brown kind, but not spicy brown)

1 TBS fresh rosemary (if u use dry use 1/2 amount stated)

salt and pepper

4- 6oz chicken breast

4 - qt size freezer bags

 

Freeze It

Quater the potatoes.  Peel carrots. Cut the carrots and zucchini into 2 inch sticks.  Mix them in a bowl with 2 TBS olive oil, 2 TBS mustard, 1 TBS rosemary, 1/2 tsp salt, and 1/4 tsp pepper.  Season the chicken with 1 tsp salt and 1/4 tsp pepper.  Divide everything amoung the 4 bags.  Freze until ready to cook, up to 3 months.

 

COOK IT   400' - 45- 50 min

 

Remove bags from freeze 1 bag per serving

empty into baking dish and roast for about 25 min stir vegies and flip chicken and roast for aprox 20 to 25 min more until chicken is cooked through.

 

From Cyndi Rindone