Rosemary Chicken with Roasted Vegtable

Am I the only one that cooks around here? Where's all your recipes guys? Anyway, this dish is SO delicious, EASY, and healthy! You can freeze half for later if you'd like It's from Rookie Cookie.

Rosemary Chicken with Roasted Vegtables

1 pound new potatoes
2 carrots
2 small zucchini
2 Tbsp olive oil
2 Tbsp whole-grain mustard
1 bunch rosemary
Kosher salt and pepper
4 6-ounce boneless, skinless chicken breasts
4 1-quart resealable plastic freezer bags

Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with olive oil, 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 4 bags. Freeze, until ready to cook, for up to 3 months.

Cook It:
Heat oven to 400° F.

Remove the 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.