Herb Roasted Chicken & Vegetables Freezer Meals Recipe
This Herb Roasted Chicken & Vegetables Freezer Meal is a simple, delicious, and budget-friendly dish featuring flavor-packed chicken drumsticks and a medley of hearty vegetables. Perfect for preparing in advance, this dump-and-bake recipe can be frozen and thawed for a quick, wholesome dinner that’s full of savory herbs and tender roasted veggies.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes plus overnight thawing
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting, Freezer Meal
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken
- 2 lbs bone-in chicken pieces: thighs, breasts, and/or drumsticks (we used 8 drumsticks)
Vegetables
- 1 pound baby red potatoes (whole if small, or halved if large)
- ½ pound carrots, peeled and sliced into large chunks or whole baby carrots
- 1 onion, chopped into large chunks
Seasonings & Oil
- 1 tablespoon olive oil
- ½ teaspoon minced dried onion
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon minced dried garlic
- ½ teaspoon salt
Instructions
- Prepare the pans: Grease two 8×8-inch foil pans to divide the chicken and vegetables evenly for two meals, or use one greased 9×13-inch pan for a single larger meal with leftovers.
- Assemble the ingredients: Place the bone-in chicken pieces, baby red potatoes, carrots, and chopped onion into the prepared pans.
- Season and toss: Drizzle the olive oil evenly over the chicken and vegetables. Sprinkle the minced dried onion, dried basil, dried parsley, minced dried garlic, and salt on top. Toss gently to coat all ingredients evenly with oil and herbs.
- Freeze the meals: Cover each pan tightly with plastic wrap and then with foil. Place them in the freezer until you are ready to bake.
- Thaw before baking: When ready to cook, thaw the covered pans overnight in the refrigerator to speed up cooking time.
- Bake the meal: Remove the plastic wrap and foil cover. Bake uncovered in a preheated 375°F (190°C) oven for 60 minutes. Check if the chicken is cooked through and the vegetables are tender.
- Finish cooking if needed: If the chicken is not fully cooked or vegetables are not yet tender, return the pans to the oven and bake further until done.
Notes
- Thaw the frozen meals overnight in the refrigerator for best results.
- Use bone-in chicken pieces for more flavor and moisture retention.
- Adjust seasonings to taste; add black pepper or other herbs if desired.
- This recipe works well with other root vegetables like parsnips or sweet potatoes.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Foil pans are convenient for freezing and baking but can be substituted with regular oven-safe dishes.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: herb roasted chicken, freezer meals, chicken drumsticks, roasted vegetables, easy dinner, make ahead meal
