25+ Nutritious Easter Chicken Dinner Recipes to Warm Your Soul

Easter is a time for family gatherings, festive meals, and, of course, delicious food.

When planning the perfect Easter dinner, chicken is a fantastic choice—it’s versatile, easy to prepare, and can be made in so many different styles.

Whether you’re looking for something roasted, grilled, baked, or slow-cooked, there’s a chicken recipe that will fit your Easter celebration.

From light, fresh spring flavors to hearty, comforting dishes, chicken can take center stage at your Easter feast, offering both simplicity and elegance.

In this blog article, we’ve compiled 25+ Easter chicken dinner recipes that are sure to please your guests and make your holiday meal one to remember.

25+ Nutritious Easter Chicken Dinner Recipes to Warm Your Soul

No matter the size of your Easter gathering, these 25+ Easter chicken dinner recipes will provide something for everyone.

From juicy roasted chicken with herb-infused sides to tangy glazes and tender chicken breasts, there’s a recipe that will satisfy both traditional tastes and adventurous palates.

With easy-to-follow instructions and diverse flavor profiles, you can easily plan a memorable meal that will impress your guests and leave them craving more.

This Easter, let chicken be the star of your dinner table, and enjoy the process of creating a meal full of love, flavor, and cherished moments.

Lemon Herb Roasted Chicken with Spring Vegetables

This Lemon Herb Roasted Chicken with Spring Vegetables is a fresh, vibrant dish perfect for Easter. The tender chicken is infused with zesty lemon and fragrant herbs, while the vegetables add a seasonal touch, roasted to perfection. This recipe not only looks impressive but offers a delicious balance of flavors, making it ideal for a family dinner.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 1 lemon, sliced
• 4 garlic cloves, smashed
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 lb baby carrots
• 1 lb new potatoes, halved
• 1 bunch asparagus, trimmed
• 1 tbsp butter (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rub the whole chicken with olive oil, and season generously with salt and pepper. Stuff the cavity with lemon slices, garlic, and herbs.
3. Place the chicken in a roasting pan and arrange the carrots, potatoes, and asparagus around the bird. Drizzle the vegetables with olive oil and season with salt, pepper, and additional herbs if desired.
4. Roast for about 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
5. Optional: Melt butter and drizzle over the roasted vegetables for added richness before serving.
6. Let the chicken rest for 10 minutes before carving and serving with the vegetables.

This Lemon Herb Roasted Chicken with Spring Vegetables makes an ideal Easter dinner that celebrates the season. The citrusy and herbal flavors elevate the chicken to a whole new level, while the roasted vegetables provide a satisfying and colorful side dish. It’s a simple yet elegant meal that will surely impress your guests and become a favorite in your Easter traditions.

Honey Mustard Chicken with Roasted Sweet Potatoes

This Honey Mustard Chicken with Roasted Sweet Potatoes is a delightful combination of sweet and savory flavors. The chicken is marinated in a tangy honey mustard sauce, then baked to golden perfection. Paired with roasted sweet potatoes, this dish brings a comforting and flavorful element to your Easter celebration.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tsp garlic powder
• Salt and pepper to taste
• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Pour the mixture over the chicken breasts and let them marinate for at least 30 minutes.
2. Preheat the oven to 400°F (200°C).
3. While the chicken marinates, toss the diced sweet potatoes with olive oil, cinnamon, salt, and pepper. Spread them out in a single layer on a baking sheet.
4. Place the marinated chicken breasts on another baking sheet and bake both the chicken and sweet potatoes for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
5. Remove from the oven and let the chicken rest for 5 minutes. Serve the chicken alongside the roasted sweet potatoes, garnished with fresh parsley.

This Honey Mustard Chicken with Roasted Sweet Potatoes is a flavorful and hearty dish that will add a touch of sweetness and warmth to your Easter meal. The honey mustard glaze is both tangy and sweet, enhancing the chicken’s juiciness, while the cinnamon-roasted sweet potatoes offer a comforting, aromatic side. This combination is sure to satisfy your guests and make your Easter dinner memorable.

Crispy Baked Chicken with Garlic Parmesan Asparagus

Crispy Baked Chicken with Garlic Parmesan Asparagus is a straightforward yet luxurious dish that captures the essence of spring. The chicken is seasoned and baked to a crispy golden finish, while the asparagus is tossed in garlic and Parmesan for a deliciously savory side. This recipe brings together crispy textures and rich flavors, creating the perfect Easter meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 lb asparagus, trimmed
• 2 tbsp butter, melted
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rub the chicken thighs with olive oil and season with paprika, onion powder, garlic powder, salt, and pepper. Place the chicken on a baking sheet, skin side up, and bake for 35-40 minutes, or until the skin is crispy and the internal temperature of the chicken reaches 165°F.
3. While the chicken bakes, prepare the asparagus. Toss the trimmed asparagus with melted butter, Parmesan cheese, salt, and pepper.
4. After the chicken has baked for 25 minutes, add the asparagus to the baking sheet and bake for an additional 10-12 minutes, until the asparagus is tender and the cheese is golden.
5. Once everything is done, drizzle the asparagus with fresh lemon juice and garnish with parsley before serving.

This Crispy Baked Chicken with Garlic Parmesan Asparagus is a simple yet satisfying Easter dinner that strikes the perfect balance between crispiness and richness. The chicken thighs have a beautifully crispy skin, while the asparagus offers a burst of savory flavor with the garlic and Parmesan coating. This dish is a crowd-pleaser and a great choice for a fuss-free, but flavorful Easter feast. The fresh lemon juice and parsley add a bright finish to round out the meal beautifully.

Garlic Butter Chicken with Roasted Brussel Sprouts and Potatoes

This Garlic Butter Chicken with Roasted Brussel Sprouts and Potatoes is a comforting and elegant dish that combines savory garlic butter chicken with crispy roasted vegetables. The chicken is basted with a rich garlic butter sauce, ensuring each bite is juicy and flavorful. Paired with the earthy roasted brussel sprouts and crispy potatoes, this dish offers a complete and satisfying Easter dinner.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 1/4 cup unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 1 lb brussel sprouts, trimmed and halved
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the melted butter with minced garlic, thyme, rosemary, salt, and pepper. Brush the chicken breasts with the garlic butter mixture, making sure to coat both sides.
3. In a large mixing bowl, toss the halved baby potatoes and brussel sprouts with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet.
4. Place the chicken breasts on the same baking sheet and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
5. Remove the sheet from the oven, let the chicken rest for 5 minutes, then serve the chicken with the roasted vegetables. Garnish with fresh parsley before serving.

This Garlic Butter Chicken with Roasted Brussel Sprouts and Potatoes is a delicious and hearty dish that will elevate any Easter dinner. The garlic butter adds an extra layer of richness to the juicy chicken, while the roasted vegetables provide the perfect balance of savory flavors. The simple preparation makes it an easy yet impressive choice for your holiday feast, and the combination of flavors will leave your guests raving about the meal.

Herb-Crusted Chicken with Creamy Mushroom Sauce

Herb-Crusted Chicken with Creamy Mushroom Sauce is a rich and flavorful Easter dinner option that pairs succulent chicken with a luxurious, creamy mushroom sauce. The chicken is coated in a mixture of fresh herbs and breadcrumbs, creating a crispy exterior, while the velvety mushroom sauce adds a depth of flavor that perfectly complements the meat. This dish is a comforting choice for your holiday celebration.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 8 oz cremini mushrooms, sliced
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine breadcrumbs, parsley, thyme, rosemary, garlic powder, salt, and pepper. Dredge each chicken breast in the breadcrumb mixture, pressing down lightly to coat evenly.
3. Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 3-4 minutes per side until golden brown. Transfer the chicken to a baking dish and bake in the oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
4. While the chicken bakes, prepare the mushroom sauce. In the same skillet, add sliced mushrooms and cook until softened, about 5 minutes. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the skillet. Stir in the heavy cream and Parmesan cheese, and cook until the sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.
5. Serve the chicken with the creamy mushroom sauce on top, garnished with fresh parsley.

This Herb-Crusted Chicken with Creamy Mushroom Sauce is a show-stopping dish that combines crispy, flavorful chicken with a rich, creamy sauce. The herbal crust adds texture and depth, while the creamy mushrooms elevate the entire dish. It’s a comforting and elegant choice for Easter dinner, offering a luxurious dining experience without requiring hours in the kitchen. This dish will be a hit at your holiday table and leave your guests asking for seconds.

Pineapple Teriyaki Chicken with Coconut Rice

Pineapple Teriyaki Chicken with Coconut Rice offers a tropical twist to your Easter dinner. The chicken is marinated in a sweet and savory pineapple teriyaki sauce, then grilled or baked to perfection. Paired with fragrant coconut rice, this dish transports your taste buds to a sunny paradise, making it a fun and flavorful choice for your holiday meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tbsp cornstarch (optional for thickening)
• 1 1/2 cups jasmine rice
• 1 can (14 oz) coconut milk
• 1 cup water
• Salt to taste
• 1/4 cup chopped cilantro (for garnish)
• Pineapple wedges (for garnish)

Instructions:

1. In a bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, ginger, garlic, and cornstarch (if using) to make the marinade. Place the chicken breasts in a resealable bag or shallow dish, pour the marinade over them, and refrigerate for at least 30 minutes or up to 4 hours.
2. Preheat the grill or oven to 375°F (190°C). Grill or bake the marinated chicken breasts for 20-25 minutes, or until the internal temperature reaches 165°F.
3. While the chicken cooks, prepare the coconut rice. In a saucepan, combine the jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
4. Serve the chicken over the coconut rice, garnished with fresh cilantro and pineapple wedges.

This Pineapple Teriyaki Chicken with Coconut Rice is a fun and vibrant dish that brings a tropical flair to your Easter table. The sweet and savory marinade makes the chicken juicy and flavorful, while the coconut rice adds a fragrant and creamy base. The garnish of fresh pineapple and cilantro brings brightness to the dish, making it a festive and delightful choice for any holiday celebration. Whether you’re looking to try something different or simply want to impress your guests with a unique flavor combination, this dish is sure to be a crowd favorite.

Lemon Herb Roast Chicken with Asparagus and Carrots

Lemon Herb Roast Chicken with Asparagus and Carrots is a vibrant and refreshing dish, perfect for Easter. The chicken is marinated in a zesty lemon and herb mixture, which imparts a fresh and aromatic flavor. Roasted alongside asparagus and carrots, this dish offers a balance of succulent chicken and tender vegetables, making it a complete, healthy, and visually appealing meal for the holiday.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 lemons, zest and juice
• 3 garlic cloves, minced
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 4 medium carrots, peeled and cut into 2-inch pieces
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the lemon zest, lemon juice, minced garlic, thyme, rosemary, olive oil, salt, and pepper to make the marinade.
3. Place the chicken thighs in a resealable bag or shallow dish, and pour the marinade over the chicken. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. While the chicken marinates, prepare the vegetables. Place the asparagus and carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper.
5. Roast the vegetables for 10-15 minutes, until they begin to soften.
6. After the chicken has marinated, place the chicken thighs on the same baking sheet as the vegetables. Roast for an additional 30-35 minutes, or until the chicken reaches an internal temperature of 165°F, and the vegetables are tender and golden.
7. Garnish with fresh parsley and serve.

Lemon Herb Roast Chicken with Asparagus and Carrots is a light yet satisfying dish, perfect for Easter. The citrusy brightness from the lemon enhances the savory depth of the roasted chicken, while the asparagus and carrots provide a crisp, tender contrast. This recipe brings together fresh ingredients and bold flavors in a way that’s easy to prepare yet elegant enough for a holiday gathering. The simplicity and balance of flavors make it a standout dish for any festive occasion.

Stuffed Chicken Breasts with Spinach and Feta

Stuffed Chicken Breasts with Spinach and Feta is a delightful and savory dish that is as beautiful as it is delicious. The chicken breasts are stuffed with a flavorful mixture of spinach, feta cheese, garlic, and herbs, creating a savory filling that pairs perfectly with the tender chicken. This dish is not only a feast for the taste buds but also a visually stunning centerpiece for your Easter dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup chicken broth
• 1 tbsp butter
• 1 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, make a pocket in the center of each chicken breast by slicing horizontally through the thickest part of the breast.
3. In a small bowl, combine the spinach, feta cheese, garlic, oregano, salt, and pepper. Stuff each chicken breast with the spinach mixture, then secure the opening with toothpicks.
4. Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side, until golden brown.
5. Transfer the chicken breasts to a baking dish and add chicken broth around the chicken. Dot the tops of the chicken with butter.
6. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
7. Garnish with fresh basil and serve.

Stuffed Chicken Breasts with Spinach and Feta is a wonderfully savory dish that brings an elegant touch to your Easter dinner. The combination of creamy feta and earthy spinach perfectly complements the tender chicken, creating a balanced and satisfying meal. This dish is both impressive and easy to prepare, making it an excellent choice for a holiday feast. With its vibrant colors and rich flavors, it’s sure to become a favorite for any special occasion.

Balsamic Glazed Chicken with Roasted Sweet Potatoes and Green Beans

Balsamic Glazed Chicken with Roasted Sweet Potatoes and Green Beans is a simple yet flavorful dish that offers a perfect balance of savory, tangy, and sweet. The chicken is glazed with a rich balsamic vinegar reduction, which caramelizes during roasting, creating a sticky and flavorful coating. Paired with roasted sweet potatoes and crisp green beans, this dish is a well-rounded, nutritious, and delicious option for Easter dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and cubed
• 1 lb green beans, trimmed
• 2 tbsp olive oil
• Fresh thyme (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, combine balsamic vinegar, honey, and Dijon mustard. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the sauce thickens and reduces by half.
3. Season the chicken breasts with salt and pepper, then brush with half of the balsamic glaze.
4. Toss the cubed sweet potatoes and green beans with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet.
5. Place the chicken breasts on the same baking sheet as the vegetables. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
6. Drizzle the remaining balsamic glaze over the chicken and vegetables before serving. Garnish with fresh thyme.

Balsamic Glazed Chicken with Roasted Sweet Potatoes and Green Beans is a well-balanced dish that offers a delightful mix of flavors. The sweet and tangy balsamic glaze coats the chicken perfectly, adding a deep, rich flavor that complements the earthiness of the roasted vegetables. This recipe is not only full of flavor but also offers a colorful and nutritious plate, making it an ideal choice for your Easter dinner. It’s a simple yet elegant dish that will impress your guests with minimal effort, allowing you to enjoy the holiday without spending hours in the kitchen.

Garlic Parmesan Chicken with Roasted Brussels Sprouts

Garlic Parmesan Chicken with Roasted Brussels Sprouts is a flavorful and hearty dish that combines crispy chicken with the rich, savory taste of garlic and Parmesan cheese. Paired with roasted Brussels sprouts, this dish offers a perfect balance of textures and flavors that make it a great choice for your Easter dinner. The garlicky chicken and the crispy Brussels sprouts complement each other, creating a meal that feels both comforting and sophisticated.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 garlic cloves, minced
• 1/4 cup Parmesan cheese, grated
• 1/4 cup breadcrumbs (preferably panko)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil (for Brussels sprouts)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the garlic, Parmesan cheese, breadcrumbs, olive oil, oregano, basil, salt, and pepper. Mix until you have a thick paste.
3. Pat the chicken thighs dry with paper towels and rub the garlic Parmesan mixture evenly over the skin of the chicken.
4. Place the chicken on a baking sheet lined with parchment paper or foil.
5. Toss the halved Brussels sprouts with olive oil, salt, and pepper, and place them around the chicken on the baking sheet.
6. Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are golden and crispy.
7. Garnish with fresh parsley and serve.

Garlic Parmesan Chicken with Roasted Brussels Sprouts is a simple yet flavorful dish that’s perfect for an Easter dinner. The combination of crispy chicken and the savory garlic Parmesan coating makes each bite irresistible, while the Brussels sprouts provide a nice balance with their slight bitterness and crisp texture. This dish is easy to prepare and requires minimal ingredients, making it a great option for both novice cooks and seasoned chefs. The garlic and Parmesan flavors are timeless, making this a dish that will please a variety of tastes and become a staple in your holiday meal rotations.

Honey Mustard Chicken with Roasted Root Vegetables

Honey Mustard Chicken with Roasted Root Vegetables is a sweet and tangy dish that pairs tender, juicy chicken with earthy, caramelized root vegetables. The honey mustard glaze gives the chicken a rich, golden-brown crust, while the roasted root vegetables – including carrots, parsnips, and sweet potatoes – add a satisfying, savory contrast. This dish offers a perfect balance of sweet, savory, and tangy flavors, making it an ideal choice for an Easter meal that feels both comforting and celebratory.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 medium carrots, peeled and cut into 2-inch pieces
• 2 parsnips, peeled and cut into 2-inch pieces
• 1 medium sweet potato, peeled and cut into cubes
• 2 tbsp olive oil (for vegetables)
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, garlic powder, smoked paprika, salt, and pepper to make the honey mustard glaze.
3. Place the chicken breasts in a shallow dish and coat them with half of the honey mustard glaze. Let it marinate for at least 15 minutes.
4. Meanwhile, toss the carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet.
5. After the chicken has marinated, place the chicken breasts on the baking sheet with the vegetables.
6. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
7. Drizzle the remaining honey mustard glaze over the chicken before serving, and garnish with fresh thyme.

Honey Mustard Chicken with Roasted Root Vegetables is a flavorful and hearty dish that brings out the best of both sweet and savory elements. The honey mustard glaze adds a rich, tangy sweetness to the chicken, while the roasted root vegetables provide a comforting, earthy contrast. This dish is easy to prepare and provides a beautiful array of colors and flavors, making it perfect for an Easter dinner. Whether you’re looking for something with a little sweetness or a dish that offers a rustic feel, this recipe checks all the boxes for a memorable holiday meal.

Crispy Baked Chicken with Herb-Infused Potatoes

Crispy Baked Chicken with Herb-Infused Potatoes is a delightful and comforting dish that’s perfect for an Easter celebration. The crispy chicken skin, seasoned with a blend of herbs, is paired with tender, herb-infused potatoes that roast to perfection. This dish is both simple to prepare and packed with flavor, making it an ideal choice for a family-friendly Easter dinner.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 2 tbsp olive oil (for potatoes)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine olive oil, rosemary, thyme, garlic powder, salt, and pepper to create the herb seasoning.
3. Rub the herb mixture evenly over the chicken breasts, ensuring the skin is well-coated.
4. Toss the halved baby potatoes with olive oil, salt, and pepper, and place them on a baking sheet.
5. Arrange the chicken breasts on the same baking sheet, ensuring the potatoes are spread around the chicken.
6. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.
7. Garnish with fresh parsley and serve.

Crispy Baked Chicken with Herb-Infused Potatoes is a comforting and flavorful dish that offers crispy, golden chicken paired with aromatic, tender potatoes. The use of fresh herbs elevates the dish, adding layers of flavor that complement the savory chicken and the earthy potatoes. It’s a simple recipe that delivers delicious results, making it an excellent choice for Easter dinner when you want something that is both satisfying and easy to prepare. This dish will surely be a crowd-pleaser, offering comfort and warmth for your holiday table.

Lemon Herb Chicken with Asparagus and New Potatoes

Lemon Herb Chicken with Asparagus and New Potatoes is a vibrant and refreshing dish, perfect for Easter dinner. The chicken is marinated in a zesty lemon and herb marinade, then baked to perfection with tender new potatoes and crisp asparagus. This dish brings together bright citrus flavors and earthy vegetables for a balanced and elegant meal that will impress guests and family alike.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (zested and juiced)
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 lb new potatoes, halved
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together the lemon zest, lemon juice, garlic, olive oil, oregano, thyme, salt, and pepper.
3. Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over the chicken. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge).
4. Meanwhile, toss the halved new potatoes with olive oil, salt, and pepper, and place them on a baking sheet.
5. After the chicken has marinated, remove it from the marinade and arrange it on the baking sheet with the potatoes.
6. Roast the chicken and potatoes for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
7. Add the asparagus to the baking sheet during the last 10 minutes of cooking, allowing it to cook until tender and slightly crispy.
8. Garnish with fresh parsley before serving.

Lemon Herb Chicken with Asparagus and New Potatoes is a light yet satisfying dish that combines the refreshing brightness of lemon with savory, roasted chicken and vegetables. The asparagus adds a touch of green and freshness, while the new potatoes provide a comforting, earthy base. This recipe is ideal for Easter when you’re looking for something that feels elegant, yet simple to prepare. It offers a perfect balance of flavors that are sure to please a variety of palates, making it a great addition to your holiday menu.

Baked Chicken with Spring Vegetable Medley

Baked Chicken with Spring Vegetable Medley brings the fresh flavors of spring to your Easter dinner table. This dish pairs juicy baked chicken with a medley of vibrant vegetables such as peas, carrots, and baby turnips. The chicken is seasoned with a blend of herbs and olive oil, roasting to perfection alongside the vegetables for a simple yet flavorful meal. It’s the perfect choice for a light, seasonal dish that celebrates the best of the season.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup peas (fresh or frozen)
• 2 medium carrots, sliced into rounds
• 1/2 lb baby turnips, halved
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the chicken thighs with olive oil, rosemary, garlic powder, salt, and pepper.
3. Place the chicken on a baking sheet and roast for 25 minutes.
4. While the chicken is roasting, prepare the vegetable medley. In a separate bowl, toss the peas, sliced carrots, and baby turnips with olive oil, salt, and pepper.
5. After the chicken has roasted for 25 minutes, add the vegetables to the baking sheet around the chicken.
6. Continue roasting for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7. Garnish with fresh parsley before serving.

Baked Chicken with Spring Vegetable Medley is an easy-to-make dish that highlights the flavors of fresh, seasonal vegetables alongside perfectly roasted chicken. The rosemary and garlic seasoning adds a savory touch to the chicken, while the tender carrots, peas, and turnips bring a burst of color and flavor to the plate. This recipe is ideal for Easter when you want a meal that is both simple and packed with fresh, spring ingredients. It’s a balanced, wholesome dish that will leave your guests feeling satisfied and nourished.

Apricot Glazed Chicken with Rice Pilaf

Apricot Glazed Chicken with Rice Pilaf is a sweet and savory dish that offers a unique twist on classic chicken dinner recipes. The chicken is coated in a fragrant apricot glaze that caramelizes during roasting, creating a rich, sweet flavor that pairs beautifully with the mild, savory rice pilaf. This dish is an elegant option for Easter dinner, with its delicious glaze and perfectly cooked rice offering a satisfying balance of flavors.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 1/2 cup apricot preserves
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup long-grain rice
• 2 cups chicken broth
• 1/2 onion, finely chopped
• 1/4 cup slivered almonds, toasted
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, combine apricot preserves, Dijon mustard, soy sauce, olive oil, salt, and pepper. Heat over medium-low heat until the glaze is smooth and well combined.
3. Place the chicken breasts on a baking sheet and brush them generously with the apricot glaze.
4. Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the glaze is caramelized.
5. While the chicken is roasting, prepare the rice pilaf. In a medium saucepan, sauté the chopped onion in a little olive oil over medium heat until soft.
6. Add the rice to the saucepan and stir to coat with the oil and onion. Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
7. Fluff the rice with a fork and stir in the toasted almonds.
8. Serve the apricot-glazed chicken on top of the rice pilaf, garnished with fresh cilantro.

Apricot Glazed Chicken with Rice Pilaf is a unique and flavorful dish that offers a sweet and savory experience for your Easter meal. The apricot glaze provides a beautiful caramelization that enhances the chicken’s natural juiciness, while the rice pilaf offers a savory, nutty complement with the toasted almonds. This dish is a wonderful choice if you’re looking for something a little different for your holiday table, offering an elegant and delicious meal that balances both sweetness and savory depth. It’s sure to become a family favorite for future gatherings.

Note: More recipes are coming soon!