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Close-up of a serving of herb roasted chicken with vibrant vegetables on a rustic cast iron surface.

Herb Roasted Chicken & Vegetables Freezer Meals

A delicious make-ahead meal combining seasoned chicken with hearty vegetables, perfect for freezing and baking later.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 2 lbs bone-in chicken pieces thighs, breasts, and/or drumsticks
  • 1 pound baby red potatoes
  • 0.5 pound carrots peeled and sliced into large chunks
  • 1 unit onion chopped into large chunks
  • 1 tablespoon olive oil
  • 0.5 teaspoon minced dried onion
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried parsley
  • 0.5 teaspoon minced dried garlic
  • 0.5 teaspoon salt

Method
 

  1. Divide chicken and vegetables evenly into two greased 8×8 foil pans.
  2. Drizzle with oil, sprinkle herbs and salt, then toss to coat.
  3. Cover tightly with plastic wrap and foil; freeze until needed.
  4. Thaw in refrigerator overnight before baking.
  5. Bake at 375°F (190°C) for 60 minutes, until chicken is cooked through and vegetables are tender.

Notes

Adjust seasoning to taste and ensure chicken is fully cooked before serving.