Roasted dinner

Claire Robinson and her 5 Ingredient Fix ain’t got nothin’ on me! (Especially since she doesn’t count salt and pepper as ingredients.) This meal feels like a holiday dinner, and it is so simple — turn on oven. Roast food.

For the chicken

6-8 pound whole chicken (not a fryer)

Herb bundle

Prep and truss chicken. Salt and pepper interior and exterior. Put herb bundle in cavity. Roast at 450 for 55 minutes.

For the sweet potatoes

2 sweet potatoes

Butter

Cinnamon

Wash potatoes and poke holes in them with fork. Roast same time/temperature as chicken. Serve with butter, cinnamon and pepper.

For the asparagus

1/2 bundle (about 20) asparagus spears

Olive oil

Grated Parmesan cheese

Snap off ends and wash asparagus spears. Toss with olive oil, salt, pepper and Parmesan. Roast at 450 for 10-12 minutes.

______________________________________________________________

Recipe key | Bold ingredient = Produce Box item | Asterisk ingredient* = Leftover item

BONUS #1: After dinner, pick your chicken and refrigerate leftovers. I get 3-4 meals out of one chicken.

BONUS #2: Don’t throw out your chicken carcass! Use it to make stock.
Cover it with water in a pot and throw in some celery, carrots, onion, garlic cloves, salt, peppercorns and herbs. Bring to a boil, then reduce heat. Let simmer uncovered until liquid reduces and reaches desired color. Strain and put in fridge. Once stock is chilled, skim the fat off top. Strain again before use.