I am soon going to condemn this house for all it's sickness. Thank goodness for make ahead meals.
1 lb new potatoes
2 small zucchini
Whole grain mustard
1 bunch rosemary
Kosher salt and pepper
4 6-oz boneless, skinless chicken breasts
4 resealable freezer bags
Quarter the potatoes. Peel the carrots. Cut the carrots and Zucchini into 2 inch sticks. Mix them in a bowl with 2 TBSP mustard, 1 TBSP rosemary, ½ tsp salt and ¼ tsp pepper. Season the chicken w/ ½ tsp salt and ¼ tsp pepper. Divide everything among 4 bags. Freeze until ready to cook for up to 3mos.
(when ready to cook) Heat oven to 400 degrees F. Remove the bags from the freezer. Empty contents of the bags into a backing dish. Roast for 25min. Toss vegetables, turn chicken, and continue roasting until chicken is cooked through – 20/25min.
Note: the larger the chicken breast the longer the cooking, but warned the vegetables will get crispier. Also note, this recipe would work best with a resealable freezer bag.