Wednesday: Stuffed chicken with roasted broccoli and sweet potatoes
Serves 4 ($2.39 per serving)
One-pan roasting means fast cleanup, and saving broccoli speeds up dinner tomorrow.
• 2 hamburger buns, cut into 1-inch pieces
• 3 teaspoons extra-virgin olive oil
• 1/2 medium red onion, diced small
• 2 celery stalks, diced small
• 2 garlic cloves, thinly sliced
• Coarse salt and ground pepper
• 1 large egg, lightly beaten
• 1 whole chicken (3 1/2 to 4 pounds), patted dry
• 1 bunch broccoli (1 pound), cut into florets
• 1 sweet potato, cut into 1-inch wedges
• 1 lemon, quartered
1. Preheat oven to 425 degrees. On a rimmed baking sheet, arrange bun pieces in a single layer. Bake until dry and light golden, about 5 minutes; transfer to a medium bowl and let cool. Meanwhile, in a medium skillet, heat 1 teaspoon olive oil over medium. Add onion, celery and garlic and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Season with salt and pepper and transfer to bowl with bread. Add egg and 2 tablespoons water and toss to combine.
2. On rimmed baking sheet, season chicken inside and out with salt and pepper. Loosely fill cavity with stuffing and tie legs together with kitchen twine. Roast chicken 25 minutes. In a large bowl, toss broccoli and sweet potato with 2 teaspoons olive oil; season with salt and pepper.
3. Remove sheet from oven and place vegetables and lemon around chicken. Roast 30 minutes, turning vegetables halfway through, until chicken is golden brown and juices run clear when chicken is pierced between breast and thigh (an instant-read thermometer inserted in the thickest part of a thigh, avoiding bone, should read 165 degrees). Let chicken rest 10 minutes; scoop out stuffing and carve bird. Refrigerate 1 cup broccoli for Thursday. Serve chicken with stuffing, lemon and remaining vegetables.
Nutritional information per serving: 657 calories, 34 grams fat (9 grams saturated fat), 26 grams carbohydrates, 62 grams protein, 5 grams fiber, 47 percent of calories from fat.