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Gluten Free Dairy Free Chicken and Rosemary Roasted Veggies

Angela Litzinger @ test.angelaskitchen.com
5 from 1 vote
Servings 6


  • 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 1 1/2 to 2 tablespoons fresh leaves
  • 3/4 teaspoon coarsely ground salt
  • 1/2 teaspoon coarsely ground black pepper


  • 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 3/4 inch sticks.
  • 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.
  • 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.