Gluten Freezer Friday – Chicken and Rosemary Roasted Veggies

by angelaskitchen on July 17, 2009

 

This week I am returning to Gluten Free-zer Friday.  (finally!)  Lately, I have been using the contents of my freezer lately more than making thing to store in the freezer.  As I haven’t had a lot of interest in joining in, I will continue to put up the Gluten Freezer Friday posts less often, I think.  Maybe every couple of weeks?  Or every other week?  When I feel like it?  Eh, I’ll see how it goes.

For more freezer cooking goodness, head over to MJ’s for Freezer Food Friday and join in on the fun.

freezer-food-friday

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Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

5.0 from 1 reviews

Gluten Free Dairy Free Chicken and Rosemary Roasted Veggies
 
Author:
Recipe type: gluten free, dairy free, main, chicken
Serves: 6

Ingredients
  • 6 (6-ounce) boneless, skinless chicken breasts
  • 1 pound new potatoes, par-cooked
  • 1 pound sweet potatoes or yams
  • 4 carrots
  • 4 small zucchini
  • 3 Tbsp olive oil
  • 3 Tbsp whole-grain mustard
  • 1 bunch fresh rosemary (about 1½ to 2 tablespoons fresh leaves)
  • ¾ teaspoon coarsely ground salt
  • ½ teaspoon coarsely ground black pepper

Instructions
  1. Clean all the veggies. Quarter the potatoes. Peel the sweet potatoes and cut into 1 inch chunks. Cut the carrots and zucchini into 2 inch x ¾ inch sticks.
  2. In a gallon sized freezer bag, mix the olive oil, mustard, rosemary, salt, and pepper. Add chicken and veggies to bag. Seal bag, smoosh contents of bag around until everything is evenly coated with oil mixture. Open a bit of the bag and squeeze out as much air as possible. Reseal bag, label and freeze.
  3. To serve: Thaw contents of bag. Place contents of bag into a lightly oiled 9 x 13 roasting pan. Place into a 400° F heated oven. Roast for 25 minutes then remove from oven. Flip chicken and gently stir the vegetables. Continue roasting until veggies are tender and chicken is cooked through, 20 to 25 minutes more.


{ 9 comments… read them below or add one }

mjpuzzlemom July 25, 2009 at 10:50 am

Looks good. Thanks for sharing…..

Reply

Heather Brandt July 18, 2011 at 8:44 pm

I’m making this from OAMM and when I entered 6 servings on the spreadsheet, it looked very different from the measurements here for 6 servings. I think I’ll go with what you have here instead of OAMM measurements for your recipe which seemed like a huge amount for 6 servings.

Looking forward to trying it out soon!

Reply

Whitney August 2, 2012 at 4:04 pm

will the white potatoes not turn black?

Reply

angelaskitchen August 6, 2012 at 6:56 am

The potatoes will be fine (if a bit soft) if you par-cook them first before freezing. If you want to skip that step, simply don’t add the potatoes to the meal. Add them when you thaw the meal and are ready to cook it up. Hope that helps!

Reply

becky September 22, 2012 at 4:25 pm

Look forward to trying this!

Reply

angelaskitchen September 24, 2012 at 7:00 am

Hope you enjoy it as much as we do!

Reply

Terri Smith September 30, 2012 at 9:12 am

Thanks for doing this.

Reply

angelaskitchen October 1, 2012 at 7:41 am

You are so welcome! Enjoy!

Reply

Suzyn November 21, 2013 at 12:33 pm

I’m so glad I’ve found your site! I’ve been searching for meals that #1 my family can eat and #2 meals that my family will eat. Thank you SO much!!

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