Back in the Dorm - Cooking, Part I

   While I've been interning, I've also been living in Intern Central - the dorms of The George Washington University in DC.  GW rents out their rooms, interns get a 3 month lease, and everybody wins.  It's not the Ritz Carlton, though - although I have my own room, I share a bathroom with about 15 other girls, and I share a kitchen with 30 other people.  I still love to cook, but this means that I need to make my meals using as little space as possible, which means one pan or one pot (and incidentally, that's all I have with me).  Here is the first of several meals I've made in one pot or one baking pan:

Roasted Chicken, Potatoes, and Asparagus

Ingredients:

• 1/4 lb. small red potatoes
• Asparagus (however much you want)
• One chicken breast
• 2 tsp iced garlic (I buy it premade, in a jar)
• 5 tsp olive oil
• 2 tbsp dill
• 3 tbsp. whole grain mustard, or more to taste
• Salt and pepper, to taste

Preheat the over to 450 degrees Fahrenheit.  Line a baking pan or sheet with parchment paper.

Dice potatoes into 1/2 inch cubes, and toss with whole grain mustard, one tablespoon of olive oil, and salt to taste.  Place in one third of the baking pan or sheet.

Coat the chicken with dill, olive oil, and 1 tsp garlic.  Place in the baking pan or sheet.  


Bake for 30 minutes.


Meanwhile, toss the asparagus with 1 tsp garlic, 1 tsp olive oil, and salt and pepper, to taste.  Add to the pan after 30 minutes.


Bake for 15 more minutes, and then serve!  Feeds one, with enough leftovers for lunch the next day.