Rosemary Chicken With Zucchini – a delicious recipe with potatoes, carrots, zucchini, Olive oil, mustard, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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.
2
Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
3
Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.
4
Heat oven to 400u00b0 F.
5
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.
6
Divide among individual plates.
311
kcal
Calories
5
g
Fat
30
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound new potatoes, 2 carrots, 2 small zucchini, Olive oil, and more.
Yes, Rosemary Chicken With Zucchini falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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