Rosemary Chicken with Zucchini Recipe

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Rosemary Chicken with Zucchini
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  1. Freeze ItQuarter 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 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1152.72 Kcal (4826 kJ)
Calories from fat 183.9 Kcal
% Daily Value*
Total Fat 20.43g 31%
Cholesterol 401.44mg 134%
Sodium 2532.05mg 106%
Potassium 3940.74mg 84%
Total Carbs 103.63g 35%
Sugars 24.24g 97%
Dietary Fiber 17.53g 70%
Protein 147.04g 294%
Vitamin C 23.9mg 40%
Vitamin A 5.8mg 192%
Iron 4.8mg 27%
Calcium 209.3mg 21%
Amount Per 100 g
Calories 90.18 Kcal (378 kJ)
Calories from fat 14.39 Kcal
% Daily Value*
Total Fat 1.6g 31%
Cholesterol 31.41mg 134%
Sodium 198.09mg 106%
Potassium 308.29mg 84%
Total Carbs 8.11g 35%
Sugars 1.9g 97%
Dietary Fiber 1.37g 70%
Protein 11.5g 294%
Vitamin C 1.9mg 40%
Vitamin A 0.5mg 192%
Iron 0.4mg 27%
Calcium 16.4mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24
  • 29

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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