Made with Joe’s Hands

I know, I know. I should be the one cooking since this is my blog. But a bear’s gotta take a break, roighto? Truth be told, I have made this recipe many, many times. The actual picture is from a batch that Joe (my boyfriend) made.

It’s really easy and only involves a few ingredients. The hardest part is the chopping. Note to self: always be fully dressed when using a sharp knife. If you cut your finger, would you want to go to the hospital with no pantalones?? just sayin.

Another note: did you know that zucchini is also known as green squash?? I did not. This is from the girl who almost bought green chiles instead of green beans at Thanksgiving.

Soooo yeah. The problem is that the actual recipe is for a ‘make-ahead’ meal which means you freeze most of it in small containers instead of cooking the whole thing at once.

Which means – I haven’t quite mastered the timing on this one. Maybe you can help me? I think I should cook the potatoes first, then add the other stuff. Cause the chicken is so crispy, I thought I invented chicken chips.

Yummm. Don’t steal my idea.

Rosemary Chicken with Zucchini

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

Preparation

  • 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.

    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.

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