Gather Around the Table: A Traditional Easter Roasted Chicken Dinner

A Beautiful Easter Table Starts Here

This Easter, gather your loved ones around a table filled with the warmth of a Garlic-Lemon & Rosemary Roasted Chicken, golden Smashed Fingerling Potatoes, vibrant Rainbow Carrots, tender Asparagus, a stunning Braided Easter Bread, and a bright Lemon Drizzle Cake. Every dish is designed to be as beautiful as it is delicious.

The Menu

🐔 Garlic-Lemon & Rosemary Roasted Chicken — 📄 Recipe Card
🥔 Smashed Fingerling Potatoes with Herb Butter — 📄 Recipe Card
🥕 Roasted Rainbow Carrots with Thyme — 📄 Recipe Card
🌿 Sautéed Asparagus with Toasted Almonds — 📄 Recipe Card
🍞 Braided Italian Easter Bread — 📄 Recipe Card
🍋 Lemon Drizzle Cake — 📄 Recipe Card

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🍋 Garlic-Lemon & Rosemary Roasted Chicken

Serves: 4–6 | Prep: 15 min | Cook: 1 hr 15 min

Ingredients

• 1 whole chicken (4–5 lbs)
• 1 lemon, halved
• 4 cloves garlic, smashed
• 4 sprigs fresh rosemary
• 4 tbsp butter, softened
• Salt & pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Stuff cavity with lemon, garlic, and rosemary.
3. Rub butter under and over the skin; season generously.
4. Tie legs together and roast for 1 hr 15 min until golden.
5. Rest 10 minutes before carving.

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🥔 Smashed Fingerling Potatoes with Herb Butter

Serves: 4–6 | Prep: 5 min | Cook: 35 min

Ingredients

• 1.5 lbs fingerling potatoes
• 3 tbsp butter, melted
• 2 tbsp fresh parsley, chopped
• 1 tbsp chives, chopped
• Sea salt to taste

Instructions

1. Boil potatoes until tender, about 15 min.
2. Smash gently on a baking sheet.
3. Roast alongside chicken for last 20 min until crispy.
4. Toss with herb butter before serving.

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🥕 Roasted Rainbow Carrots with Thyme

Serves: 4–6 | Prep: 5 min | Cook: 25 min

Ingredients

• 1 lb rainbow carrots, trimmed
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh thyme
• Salt to taste

Instructions

1. Toss carrots with olive oil, honey, thyme, and salt.
2. Roast at 425°F for 25 min until caramelized.

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🌿 Sautéed Asparagus with Toasted Almonds

Serves: 4–6 | Prep: 5 min | Cook: 10 min

Ingredients

• 1 lb asparagus, trimmed
• 2 tbsp butter
• ¼ cup sliced almonds
• Juice of ½ lemon

Instructions

1. Toast almonds in a dry pan until golden.
2. Sauté asparagus in butter for 5–7 min.
3. Toss with lemon juice and almonds.

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🍞 Braided Italian Easter Bread

Makes: 1 wreath | Prep: 30 min + 2 hrs rising | Bake: 25 min

Ingredients

• 3 cups flour
• ¼ cup sugar
• 2¼ tsp yeast
• ½ tsp salt
• ¾ cup warm milk
• 3 tbsp butter, melted
• 2 eggs
• 4–6 dyed Easter eggs
• Egg wash + sprinkles for decoration

Instructions

1. Mix dough ingredients; knead until smooth.
2. Rise 1 hour, then divide and braid into 3 ropes.
3. Shape into a wreath; tuck in dyed eggs.
4. Rise another hour; brush with egg wash.
5. Bake at 350°F for 25 min until golden.

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🍋 Lemon Drizzle Cake

Serves: 8–10 | Prep: 15 min | Bake: 50 min

Ingredients

• 1½ cups flour
• 1 cup sugar
• ½ cup butter, softened
• 2 eggs
• ½ cup milk
• 1½ tsp baking powder
• Zest of 2 lemons
• Glaze: juice of 1 lemon + ¼ cup powdered sugar

Instructions

1. Cream butter and sugar until fluffy.
2. Beat in eggs and lemon zest.
3. Fold in flour, baking powder, and milk.
4. Bake at 350°F for 50 min.
5. Pour glaze over warm cake.

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