Rosemary Chicken with Zucchini (Make-Ahead Meal from Simple Magazine)

1 lb. New Potatoes
2 Carrots
2 Small Zucchini
Olive Oil
Whole-Grain Mustard
1 Bunch of Rosemary or Dried Rosemary
Salt and Pepper
4 6oz. Boneless, Skinless Chicken Breasts
4 1-Quart Resealable Bags

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 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.

Heat oven to 400F. Remove 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.
Makes 4 servings.