Start this dinner in 15 minutes. Forget it for 1 hour. Get it on the table in 15 minutes.

Prep Time: 15 minutes, cook time: 1 hour, servings: 6 

Ingredients

1 (31/2-pound) chicken

12 ounces fresh spinach, trimmed and washed

1 (7-ounce) can whole-kernel corn,  rinsed and drained

5 slices whole-wheat bread, crumbled

4 large fresh parsley sprigs, chopped

4 tablespoons unsweetened applesauce

1 large egg, lightly beaten

1/2 teaspoon garlic powder

8 small new potatoes, scrubbed

2 tablespoons olive oil

1 teaspoon garlic salt, or to taste

Directions

1. Heat oven to 375F and place rack in lower third. Rinse chicken and pat dry. Place in a roasting pan breast side up. 

2. Place spinach and 1/4 cup water in a saucepan. Cover and cook over medium heat for 3 minutes; drain, chop and transfer to a large bowl. Mix in corn, bread, parsley, applesauce, egg and  garlic powder, for stuffing.

3. Spoon stuffing into chicken cavity, spooning any leftover stuffing into roasting pan 

on one side of chicken. Place potatoes on other side of chicken. Drizzle oil over potatoes and chicken; sprinkle with garlic salt. Place in oven.

4. RELAX FOR 1 HOUR.

5. Transfer stuffing to a serving bowl. Carve chicken and arrange on a platter with potatoes.