Talk about simple, delicious, and yet another great way to use up veggies in your fridge or garden. This was a well-rounded, light-tasting dinner that required little work on my part. In fact, I just finished making 48 more servings for my freezer club this afternoon. You can read all about my Freezer Club here and how to start your own.
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- 6 tablespoons olive oil
- 1 lemon, juiced
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried parsley, crushed in your palm
- 2 medium red potatoes, diced
- 1 small sweet potato, diced
- 3 large carrots, sliced
- 1.5 pounds chicken breasts (about 2½ chicken breasts)
- In a large bowl, combine the olive oil, lemon juice, garlic, salt, pepper, and parsley. Add the potatoes, sweet potatoes, and carrots to marinade and toss to coat. Using a slotted spoon (or your hands), remove and place on bottom of a greased 8x8 or 9x9 baking dish. Cover and put in fridge until chicken is done marinating (see next step).
- Pour remaining marinade in a zip-top bag with chicken. Seal and shake bag to coat chicken pieces. Place in a bowl in the fridge to marinate (anywhere from 15 minutes to several hours).
- Preheat oven to 425 degrees (update: originally this recipe called for 450 degrees, but I lowered it after another test) when chicken is close to being done marinading.
- Place the chicken on top of the veggies in the baking dish. Pour any of the remaining olive-oil mixture over the chicken.
- Roast for 30-40 minutes uncovered (until chicken is no longer pink). Note: You may have to remove the chicken from the dish or skillet and place the veggies back in oven for 5-10 minutes more or until the potatoes are tender. Serve warm.
- Use whatever combination of vegetables you'd like. These were what I had on hand. Zucchini or squash might be good. Original recipe only called for red potatoes and green beans.
Freezer Meal Directions:
To prepare, place vegetables, chicken, and marinade in a large freezer zip-top bag and freeze. When ready to cook, thaw in the fridge overnight, pour into a greased 8x8 casserole dish, and bake according to directions.