Rosemary Chicken with Zucchini

Buy and freeze the ingredients for this in advance.

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 plastic freezer bags

For the freezer
Quarter the potatoes, peel the carrots, cut the carrots and zucchini into 2 inch sticks. Mix them in a bowl with 2 tbls olive oil, 2 tbls mustard, 1 tbls rosemary, 1/2 tsp salt, and 1/4 tsp pepper. Season the chicken with salt and pepper. Divide everything among 4 bags. Freeze until ready to cook.

For the oven
Heat the oven to 400 deg F. Remove the bags, and empty the contents into a baking dish. Roast for 25 min. Toss the vegetables, turn the chicken and continue roasting until the chicken is cooked through - 20 to 25 min more.

(Real Simple magazine May 2009 p. 313 - Recipe by Sara Queensberry)

Chicken with Tomatoes and Thyme

This recipe can be prepared, split into individual freezer bags, and frozen until cooking.

1 lemon
2 28 oz cans diced tomatoes
8 sprigs thyme
4 small chicken thighs
4 small chicken drumsticks
Kosher salt and pepper
2 tbls olive oil

Slice the lemon into rounds. In a small bowl, combing the tomatoes and their liquid, lemon, thyme and capers. Season the chicken with 1 tsp. salt and 1/2 tsp pepper. (here you could divide among 4 bags and freeze up to 3 months).

Cook at 400 deg. Drizzle with oil first. Roast the chicken until golden brown 40-50 min depending on whether frozen or not.

Recipe found in Real Simple magazine. March 2008