Oven Roasted Sweet Potatoes, Chicken and Asparagus (2-4 meals)

2-3 medium sweet potatoes

2 tbsp olive oil

1 tbsp old bay seasoning

1 tsp salt

1-2 pounds of chicken

2 tbsp butter

1 tbsp salt

2-3 tbsp herbs de Provence

12-18 spears of asparagus

1 tbsp olive oil

1 tsp salt

1 tsp paprika

1 tbsp honey (optional)

PREPARATION

Preheat oven to 385. Dice sweet potatoes into about 1 inch pieces combine spices and oil in bowl and mix together. Take a baking sheet covered in foil and spread potatoes out on sheet. Place in oven once temp has been reached. Set timer for 30 minutes.
Take another smaller pan (about 10 x 6 x 2) covered in foil and place chicken in center with butter, salt and herbs de provence on top. Add after the 30 minute timer goes off and then set another one for 10 minutes. Flip the chicken over and cook another 10 minutes, or until internal temperature reaches 165 degrees.
In another tray lined with foil add the asparagus, salt, paprika, and honey. Add after the last timer has gone off. Cook all three for another 5 minutes on low broil setting.
Make sure potatoes are cooked through and chicken has reach internal temperature of 165 degrees. Remove all from oven and let sit 5-7 minutes then serve.

Note: Always make sure you are cooking your meat to the proper temp.