Roast Chicken, Rice a Roni, Asparagus, Baby Carrots

1 whole chicken (about 3 1/2 lbs)
2 t rosemary
salt
freshly ground black pepper
1 c chicken broth

1 box Rice a Roni or other grain your family likes

1 bunch asparagus

2 handfuls baby carrots


Preheat oven to 450. Place the chicken, breast side up, on a rack in a large roasting pan. Pat chicken dry with paper towels. Rub the outside with rosemary and a generous amount of salt and pepper. Roast the chicken for 20 minutes. Reduce the temperature to 400 and continue to roast until a thermomenter inserted in the thigh registers 170, about 40 minutes longer. Transfer to a cutting board and let rest 10 minutes. Carve half of the chicken and serve, letting the other half cool completely before shredding and saving in the fridge for Monday's quesadillas.

In a pan, heat about 1 tablespoon fat from the roasting pan on medium-high heat. Add the broth. Bring to a boil and stir, scraping up the browned bits from the bottom of the pan. Cook until slightly reduced, about 1 minute. Season to taste with salt and pepper.

Prepare Rice a Roni according to package directions.

Trim woody ends of asparagus. Cut remaining asparagus into 1 1/2 inch pieces. Steam until fork tender. Season with salt and pepper.

Steam baby carrots until tender. Toss with a bit of sugar, salt, and pepper.