ROSEMARY CHICKEN WITH ZUCCHINI

Steps:

• FREEZE IT Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into two-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 four bags and freeze. COOK IT Heat oven to 400 degrees F. Remove bags from freezer and empty into 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. Serve.