Instructions

In a small bowl, combine the olive oil, Italian herbs, minced garlic, salt and pepper.

Add the chicken legs, potatoes, carrots, and onions to a large bowl. Drizzle the olive oil/herb mixture over the top, then gently toss until everything is well coated.

Take a 9×13 inch disposable pan and coat it with non-stick spray. Add the chicken and veggie mixture then cover tightly with foil (I double layer it). Label, then store in the freezer.

Thaw in the refrigerator the night before cooking. When ready to serve, cook at 375 F for about 60 minutes – until the chicken’s internal temperature is 165 F and the vegetables are cooked through.