Healthy Living & Prevention in El Paso


​ Serve ‘Spring Chicken’ for Easter Dinner

​ Serve ‘Spring Chicken’ for Easter Dinner

27 Mar 2024 by Ted Escobedo   3 min read
With grocery stores tempting shoppers with convenient, pre-roasted rotisserie chickens, it seems like no one is roasting whole chickens at home anymore. But you can wow your Easter guests with your own big, beautiful bird like this lemony roast chicken. Besides looking 100% more delicious, it feeds more and releases rich juices that can flavor vegetables (like these carrots) while the chicken roasts—talk about culinary multitasking at its tastiest!

And while it may not be as effortless as tossing a pre-cooked bird in your grocery cart, this recipe is super easy and will make a stunning impression on your Easter table or a smaller holiday gathering.
Lemon Roast Chicken with Rainbow Carrots
1 (4- to 5-lb.) whole chicken, patted dry
1/2 tsp. black pepper
2 tsp. kosher salt, divided
2 large lemons, divided
1 garlic head, halved crosswise
8 (6-inch) herb sprigs (such as thyme, oregano, parsley, or dill), plus more for garnish
1 1/2 lb. small rainbow carrots, peeled
1 1/2 cups chicken stock
2 Tbsp. olive oil
1. Preheat oven to 425°F.
2. Sprinkle chicken with pepper and 1 1/2 teaspoons of the salt. Cut 1 of the lemons in half, setting aside 1 half. Cut other lemon into 1/4-inch-thick slices. Place 1 lemon half, garlic head halves, and herb sprigs in cavity of chicken. Tie legs together with kitchen twine; tuck wing tips under chicken. Place it, breast side up, in a roasting pan.
3. Arrange carrots and lemon slices around chicken; sprinkle with remaining 1/2 teaspoon salt. Pour stock over carrots; drizzle chicken with olive oil.
4. Bake in preheated oven until a thermometer inserted into thickest portion of thigh registers 165°F, about 1 hour, 15 minutes, stirring vegetables halfway through bake time.
5. Transfer chicken, carrots, and lemon slices to a platter. Squeeze reserved lemon half into drippings; stir. Remove and discard twine. Pour drippings over chicken and carrots. Garnish with herb sprigs.

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