Shelly's Recipe

ROSEMARY CHICKEN WITH ZUCCHINI

Category: Chicken

1 pound new potatoes
2 carrots
2 small zucchini
Olive oil
Whole-grain mustard
1 bunch rosemary
Kosher salt and pepper
4 6-oz boneless, skinless chicken breasts
4 1-quart resealable plastic freezer bags

Heat oven to 400. 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. Serves 4

Make ahead: Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with 2 tbsp olive oil, 2 tbsp mustard, 1 tbsp rosemary, 1/2 tsp salt, and 1/4 tsp pepper. Season the chicken with 1 tsp salt and 1/4 tsp pepper. Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.