25+ Irresistible Easter Whole Chicken Recipes for a Perfect Holiday Feast

Easter is the perfect time to gather your loved ones around the table and enjoy a delicious, hearty meal.

While there are many traditional options to choose from, a whole chicken can be the star of your Easter dinner.

It’s versatile, easy to prepare, and offers the perfect canvas for a variety of flavors, from tangy glazes to savory herb crusts.

Whether you’re looking for a comforting classic or something with a unique twist, there are plenty of Easter whole chicken recipes to suit every palate.

In this blog article, we’ve rounded up over 25 mouthwatering recipes that will elevate your Easter celebration.

From honey mustard to herb-crusted and apricot-glazed, these recipes will not only make your table look festive but also ensure your chicken is juicy, flavorful, and cooked to perfection.

Whether you’re a novice in the kitchen or an experienced cook, these Easter chicken recipes will impress your guests and create lasting memories.

So, get ready to serve up a showstopper with one of these incredible Easter whole chicken recipes!

25+ Irresistible Easter Whole Chicken Recipes for a Perfect Holiday Feast

A whole chicken is more than just a main course; it’s a centerpiece that brings your Easter celebration together.

With so many ways to season, glaze, and roast your chicken, you’re bound to find a recipe that fits your style and flavor preferences.

The 25+ Easter whole chicken recipes we’ve shared here will inspire you to try new combinations, experiment with different cooking methods, and, most importantly, create a meal that everyone will enjoy.

As you prepare for your Easter feast, remember that a perfectly roasted chicken can make all the difference.

So, whether you’re sticking to a classic recipe or venturing into bold new flavors, you’ll find the perfect recipe to make this Easter dinner unforgettable.

Lemon Herb Roasted Whole Chicken

This succulent Lemon Herb Roasted Whole Chicken is a perfect Easter main dish. The chicken is marinated in a zesty lemon and herb mixture, resulting in crispy skin and juicy, flavorful meat. With a simple yet aromatic seasoning blend, this recipe creates a light, fresh, and flavorful dinner option ideal for the spring season. Paired with roasted vegetables or a simple salad, it is sure to be a hit at your Easter table.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp olive oil
• 2 lemons (1 juiced, 1 sliced)
• 4 garlic cloves (minced)
• 2 tbsp fresh thyme (chopped)
• 2 tbsp fresh rosemary (chopped)
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, combine the olive oil, lemon juice, minced garlic, chopped thyme, chopped rosemary, salt, and pepper. Mix well to create a marinade.
3. Pat the chicken dry with paper towels and place it on a roasting pan. Rub the marinade all over the chicken, ensuring it’s evenly coated. Stuff the cavity with the lemon slices for added flavor.
4. Pour chicken broth into the bottom of the roasting pan to keep the chicken moist while roasting.
5. Roast the chicken in the preheated oven for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C), and the skin is golden brown and crispy.
6. Let the chicken rest for 10 minutes before carving.

This Lemon Herb Roasted Whole Chicken is a delightful, fresh dish that brings out the flavors of spring. The combination of lemon and herbs infuses the meat with a vibrant, fragrant taste, while the crispy skin adds a satisfying texture. It’s a simple yet elegant dish that requires minimal effort but delivers maximum flavor, making it the perfect choice for an Easter feast. Serve with your favorite sides, and you have a meal everyone will enjoy.

Honey Mustard Glazed Whole Chicken

The Honey Mustard Glazed Whole Chicken brings a sweet and tangy twist to your Easter dinner. The chicken is coated in a flavorful honey mustard glaze, which caramelizes beautifully in the oven, creating a mouthwatering golden-brown exterior. This recipe is great for those who enjoy a mix of savory and sweet flavors, offering a tender, juicy chicken that pairs well with roasted potatoes or a spring vegetable medley.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small saucepan, combine honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, onion powder, thyme, salt, and black pepper. Stir well and cook over medium heat for 3-5 minutes until the glaze is smooth and slightly thickened.
3. Place the chicken on a roasting rack in a baking dish. Brush the chicken generously with the honey mustard glaze, ensuring the entire bird is covered.
4. Roast in the preheated oven for 1 hour and 15 minutes, basting with more glaze every 20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
5. Let the chicken rest for 10 minutes before carving.

The Honey Mustard Glazed Whole Chicken is a flavorful and visually appealing dish that will undoubtedly impress your guests. The glaze caramelizes perfectly, creating a sweet and tangy crust that complements the tender chicken. This recipe balances savory and sweet elements and works wonderfully for an Easter meal. Pair it with sides like mashed potatoes or a crisp green salad for a complete and delicious feast.

Garlic Parmesan Whole Roasted Chicken

Garlic Parmesan Whole Roasted Chicken is a savory and aromatic dish that’s perfect for Easter. The chicken is roasted to perfection with a flavorful garlic Parmesan rub that results in a crispy skin and juicy meat. This recipe is ideal for those who love bold flavors with a touch of Italian flair. The addition of fresh herbs adds a fragrant note to the chicken, making it an irresistible centerpiece for your Easter dinner table.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• 4 garlic cloves (minced)
• 2 tbsp fresh parsley (chopped)
• 1 tbsp fresh thyme (chopped)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together the olive oil, grated Parmesan cheese, minced garlic, chopped parsley, chopped thyme, salt, and pepper.
3. Rub the garlic Parmesan mixture all over the chicken, ensuring the skin and cavity are well coated.
4. Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan to keep the chicken moist.
5. Roast for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C), and the skin is golden brown and crispy.
6. Allow the chicken to rest for 10 minutes before carving.

The Garlic Parmesan Whole Roasted Chicken is a savory, herb-infused dish that will have your guests asking for seconds. The combination of garlic and Parmesan creates a rich, flavorful crust that perfectly complements the tender, juicy chicken. This recipe is not only easy to make but also delivers an elegant and satisfying dish that will elevate your Easter meal. Serve with roasted vegetables or a light pasta dish, and you’ll have a complete feast that everyone will love.

Mediterranean Herb Whole Roasted Chicken

The Mediterranean Herb Whole Roasted Chicken is a vibrant and aromatic dish inspired by the flavors of the Mediterranean. A blend of olive oil, lemon, garlic, and fresh herbs like oregano and rosemary infuses the chicken, creating a wonderfully fragrant, juicy roast. This recipe is perfect for those seeking a light yet flavorful main dish that pairs beautifully with roasted vegetables, couscous, or a Greek salad.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1/4 cup olive oil
• 2 lemons (1 juiced, 1 sliced)
• 4 garlic cloves (minced)
• 2 tbsp fresh oregano (chopped)
• 2 tbsp fresh rosemary (chopped)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup dry white wine (or chicken broth)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, rosemary, salt, and black pepper.
3. Pat the chicken dry with paper towels. Rub the olive oil and herb mixture all over the chicken, making sure to coat it evenly. Stuff the cavity of the chicken with lemon slices for extra flavor.
4. Place the chicken in a roasting pan and pour the wine (or chicken broth) into the bottom of the pan.
5. Roast the chicken for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C), and the skin is golden brown and crispy.
6. Let the chicken rest for 10 minutes before carving.

This Mediterranean Herb Whole Roasted Chicken offers an incredible depth of flavor, with the fresh herbs and citrus bringing out the best in the chicken. The crispy, golden skin and juicy, tender meat are complemented perfectly by the aromatic stuffing of lemon slices. It’s a beautiful, light option for Easter that pairs wonderfully with fresh, seasonal sides, ensuring your holiday meal is both satisfying and full of flavor.

Balsamic Glazed Whole Chicken

The Balsamic Glazed Whole Chicken is a sweet and tangy dish that’s perfect for Easter. The balsamic vinegar reduction glaze adds a rich, slightly sweet flavor to the chicken while keeping the meat moist and tender. The caramelized glaze forms a gorgeous, glossy finish on the skin, making it both visually stunning and delicious. This recipe pairs well with roasted potatoes, asparagus, or a green bean almondine for a complete, elegant Easter meal.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1/4 cup olive oil
• 4 garlic cloves (minced)
• 1 tbsp Dijon mustard
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small saucepan, combine the balsamic vinegar, honey, olive oil, minced garlic, Dijon mustard, rosemary, salt, and pepper. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly.
3. Place the chicken in a roasting pan and brush the glaze generously all over the chicken, ensuring the skin is evenly coated.
4. Roast the chicken for 1 hour and 15 minutes, basting with more glaze every 20 minutes, until the internal temperature reaches 165°F (74°C) and the skin is beautifully caramelized.
5. Allow the chicken to rest for 10 minutes before carving.

The Balsamic Glazed Whole Chicken is an unforgettable Easter main course, with a perfect balance of sweetness and tanginess. The rich glaze forms a delightful, caramelized crust on the chicken, elevating the dish with deep, complex flavors. The chicken remains tender and juicy on the inside, making it a crowd-pleaser. Paired with fresh, seasonal sides, this dish will be the highlight of your holiday table.

Spicy Cajun Whole Roasted Chicken

For a bold and flavorful twist on your Easter dinner, try this Spicy Cajun Whole Roasted Chicken. The chicken is seasoned with a zesty Cajun spice mix, creating a deliciously smoky and spicy crust. Roasted to perfection, the meat is tender and juicy, while the crispy skin has a hint of heat that balances out the savory flavors. This recipe pairs wonderfully with cornbread, rice, or roasted vegetables, offering a lively and hearty dish for your Easter feast.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together the olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Pat the chicken dry and rub the spice mixture all over the chicken, making sure to coat it evenly. For extra flavor, you can stuff the cavity with lemon or onion.
4. Place the chicken in a roasting pan and pour chicken broth into the bottom of the pan to keep the chicken moist.
5. Roast for 1 hour and 20 minutes, basting the chicken every 20 minutes with the pan juices until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
6. Let the chicken rest for 10 minutes before carving.

The Spicy Cajun Whole Roasted Chicken is a flavor-packed dish that brings a spicy kick to your Easter celebration. The blend of Cajun seasoning and smoky paprika creates a crispy, zesty crust, while the chicken remains juicy and tender on the inside. This dish is ideal for those who enjoy bold flavors and want to add some heat to their holiday table. Pair it with a side of cornbread or a fresh vegetable medley to complete the meal.

Lemon and Garlic Herb Whole Roasted Chicken

The Lemon and Garlic Herb Whole Roasted Chicken is a classic Easter recipe that’s simple yet flavorful. The combination of fresh lemon and garlic, along with aromatic herbs like thyme and rosemary, infuses the chicken with refreshing, zesty flavors. The result is a perfectly roasted bird with a crispy skin, juicy meat, and a delightful fragrance that will fill your home. This recipe is ideal for those who love fresh, light, and vibrant flavors, and it pairs wonderfully with roasted vegetables, mashed potatoes, or a simple green salad.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 lemons (1 halved, 1 juiced)
• 6 garlic cloves (minced)
• 3 tbsp olive oil
• 2 tbsp fresh thyme (chopped)
• 2 tbsp fresh rosemary (chopped)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix the olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper.
3. Pat the chicken dry with paper towels and rub the herb mixture all over the chicken. Stuff the cavity with the halved lemon for added flavor.
4. Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan.
5. Roast for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
6. Let the chicken rest for 10 minutes before carving.

The Lemon and Garlic Herb Whole Roasted Chicken is an elegant yet uncomplicated dish that will brighten up your Easter table. The fresh lemon and garlic bring a fragrant, tangy taste to the chicken, while the herbs enhance the depth of flavor. It’s a crowd-pleasing choice that’s sure to become a family favorite. With its balance of light, fresh flavors and tender meat, this dish makes the perfect centerpiece for a springtime feast.

Apple Cider Vinegar Whole Roasted Chicken

The Apple Cider Vinegar Whole Roasted Chicken is a tangy and savory dish that’s perfect for a festive Easter meal. The vinegar acts as a natural tenderizer, helping the chicken stay moist and juicy while imparting a subtle acidity. Combined with honey for a touch of sweetness and a variety of fresh herbs, this chicken has a beautiful balance of flavors. It pairs beautifully with roasted root vegetables, a fresh salad, or mashed sweet potatoes for a deliciously satisfying meal.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 4 garlic cloves (minced)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the apple cider vinegar, honey, olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper.
3. Pat the chicken dry with paper towels and rub the vinegar mixture all over the chicken, ensuring it is evenly coated. For extra flavor, stuff the cavity with a halved lemon or onion.
4. Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan.
5. Roast for 1 hour and 15 minutes, basting the chicken with the pan juices every 20 minutes, until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.
6. Allow the chicken to rest for 10 minutes before carving.

The Apple Cider Vinegar Whole Roasted Chicken delivers a wonderful balance of tanginess and sweetness, creating a juicy, tender chicken with a crisp, flavorful skin. The apple cider vinegar tenderizes the meat while the honey and Dijon mustard add depth and a slight sweetness to the glaze. This dish is a perfect choice for those seeking a lighter, yet flavorful, option for Easter. Pair it with fresh, roasted vegetables or a creamy mashed potato dish for a well-rounded, memorable meal.

Honey Mustard Glazed Whole Chicken

For a sweet and savory twist on your Easter dinner, the Honey Mustard Glazed Whole Chicken is a deliciously satisfying choice. The glaze, made from honey, Dijon mustard, and a touch of balsamic vinegar, creates a perfect balance of tangy and sweet flavors. As the chicken roasts, the glaze caramelizes, forming a beautiful, golden-brown crust. This recipe is ideal for those who love a rich, flavorful dish that’s both comforting and elegant. Pair with rice pilaf, roasted carrots, or a simple garden salad to round out the meal.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 4 garlic cloves (minced)
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the honey, Dijon mustard, balsamic vinegar, olive oil, minced garlic, thyme, salt, and pepper to make the glaze.
3. Pat the chicken dry with paper towels and rub the glaze all over the chicken, making sure it is evenly coated. You can also stuff the cavity with lemon or herbs for additional flavor.
4. Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan to keep the chicken moist.
5. Roast for 1 hour and 15 minutes, basting with the glaze every 20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and caramelized.
6. Allow the chicken to rest for 10 minutes before carving.

The Honey Mustard Glazed Whole Chicken is a rich, flavorful dish that offers a delightful balance of sweetness and tang. The glaze forms a crispy, golden crust on the chicken, locking in the juices and making each bite tender and flavorful. This dish is perfect for Easter when you want something both comforting and sophisticated. Serve it with your favorite sides, and you’ll have a meal that’s sure to impress your guests.

Mediterranean Herb and Olive Stuffed Whole Chicken

This Mediterranean Herb and Olive Stuffed Whole Chicken is a vibrant and flavorful choice for Easter. Packed with a fragrant stuffing of green olives, garlic, sun-dried tomatoes, and fresh herbs like parsley and basil, this chicken offers a taste of the Mediterranean. The stuffing infuses the meat, making every bite a burst of savory goodness. The chicken is then roasted to golden perfection, with the crispy skin enhancing the rich, herby flavors. This recipe is ideal for a more exotic and aromatic Easter dinner that will delight your guests with bold and bright flavors.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1/2 cup green olives (pitted and chopped)
• 1/4 cup sun-dried tomatoes (chopped)
• 1/4 cup red onion (finely diced)
• 3 cloves garlic (minced)
• 2 tbsp fresh parsley (chopped)
• 2 tbsp fresh basil (chopped)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix together the green olives, sun-dried tomatoes, red onion, garlic, parsley, basil, olive oil, oregano, salt, and pepper.
3. Stuff the chicken cavity with the olive and herb mixture. Tie the legs together with kitchen twine and tuck the wings under the chicken.
4. Place the chicken in a roasting pan and pour the chicken broth into the bottom.
5. Roast for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
6. Let the chicken rest for 10 minutes before carving.

The Mediterranean Herb and Olive Stuffed Whole Chicken brings an explosion of flavors from the olives, sun-dried tomatoes, and fresh herbs, making it a standout choice for Easter. The savory stuffing keeps the chicken moist and infuses it with vibrant Mediterranean notes. Pair it with roasted vegetables, couscous, or a Greek salad to complete this festive and flavorful meal.

Balsamic Honey Roasted Whole Chicken

For a perfectly balanced sweet and savory Easter dish, the Balsamic Honey Roasted Whole Chicken is an excellent choice. The tangy balsamic vinegar combined with the sweetness of honey creates a delightful glaze that caramelizes on the chicken’s skin, giving it a beautiful golden finish. This recipe also uses garlic and thyme for added flavor, creating a well-rounded taste that will impress your guests. The chicken remains juicy and tender on the inside, with a flavorful outer crust. This dish pairs wonderfully with roasted potatoes or a side of seasonal spring vegetables.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1/4 cup balsamic vinegar
• 3 tbsp honey
• 2 tbsp olive oil
• 4 garlic cloves (minced)
• 1 tbsp fresh thyme (chopped)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic, thyme, salt, and pepper.
3. Pat the chicken dry and rub the balsamic glaze mixture all over the chicken, making sure it’s evenly coated. Stuff the cavity with extra thyme sprigs for additional flavor.
4. Place the chicken in a roasting pan and pour the chicken broth into the bottom.
5. Roast for 1 hour and 15 minutes, basting with the glaze every 20 minutes, until the internal temperature of the chicken reaches 165°F (74°C) and the skin is caramelized and golden.
6. Allow the chicken to rest for 10 minutes before carving.

The Balsamic Honey Roasted Whole Chicken is the perfect combination of sweet and savory, with the balsamic vinegar giving the dish a tangy edge while the honey provides a subtle sweetness. The result is a beautifully glazed, juicy chicken that’s sure to be the star of your Easter meal. This dish pairs excellently with roasted potatoes or a side of green beans for a complete, satisfying dinner.

Garlic and Rosemary Whole Roasted Chicken with Lemon Butter

The Garlic and Rosemary Whole Roasted Chicken with Lemon Butter is a simple, yet incredibly flavorful Easter recipe. The aromatic combination of garlic, rosemary, and lemon creates a mouthwatering fragrance that fills the kitchen as it roasts. The lemon butter adds a rich, zesty finish to the dish, ensuring that the chicken is both tender and flavorful. This recipe is perfect for anyone looking for a classic roasted chicken with a bit of brightness from the lemon and herbs. It pairs wonderfully with roasted potatoes or a fresh green salad.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1/4 cup unsalted butter (softened)
• 2 cloves garlic (minced)
• 1 tbsp fresh rosemary (chopped)
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 2 lemons (halved, for stuffing)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together the softened butter, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, and pepper to make the lemon butter.
3. Pat the chicken dry and rub the lemon butter mixture all over the chicken, including under the skin where possible for extra flavor. Stuff the chicken cavity with the halved lemons.
4. Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan.
5. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
6. Let the chicken rest for 10 minutes before carving.

The Garlic and Rosemary Whole Roasted Chicken with Lemon Butter is a classic, comforting dish with a vibrant twist from the lemon and fresh herbs. The lemon butter keeps the chicken moist and flavorful while roasting, and the garlic and rosemary add depth and richness. This dish is a foolproof option for Easter, offering simple ingredients that combine to create a delicious and satisfying meal. Serve it with your favorite roasted vegetables or a light salad to make this meal complete.

Apricot-Glazed Whole Chicken with Almonds

The Apricot-Glazed Whole Chicken with Almonds is a sweet and savory masterpiece that combines the richness of roasted chicken with the vibrant sweetness of apricot preserves. The apricot glaze is enhanced with Dijon mustard and a touch of vinegar for balance, while the toasted almonds add a crunchy texture and nutty flavor. This dish is perfect for Easter as it offers a combination of flavors that are both festive and refreshing. The chicken is juicy on the inside with a beautifully caramelized outer layer, making it a showstopper for your holiday table.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1/2 cup apricot preserves
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup slivered almonds (toasted)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small saucepan, combine the apricot preserves, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper. Heat over low heat, stirring occasionally until the glaze is smooth and warmed through.
3. Pat the chicken dry and rub the apricot glaze all over the chicken, ensuring it’s evenly coated. Reserve some glaze for basting.
4. Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, basting with the apricot glaze every 20 minutes, until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
5. Remove from the oven and sprinkle the toasted almonds over the chicken. Garnish with fresh parsley before serving.

The Apricot-Glazed Whole Chicken with Almonds offers a deliciously sweet and tangy glaze that beautifully complements the savory roasted chicken. The almonds provide a satisfying crunch and a wonderful contrast to the soft, tender meat. This dish is perfect for an Easter celebration, bringing a touch of elegance and festivity to your table. Serve it with roasted vegetables or a fresh salad for a well-rounded meal.

Herb-Crusted Whole Roasted Chicken with Lemon and Garlic

The Herb-Crusted Whole Roasted Chicken with Lemon and Garlic is a timeless recipe that brings a combination of aromatic herbs, zesty lemon, and fragrant garlic. The chicken’s skin crisps up beautifully while the meat stays juicy and tender. This easy-to-make recipe is perfect for Easter because of its simple yet sophisticated flavors. The herb crust imparts rich, savory notes, while the lemon adds a refreshing brightness. This dish pairs wonderfully with roasted potatoes, asparagus, or a crisp green salad.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp olive oil
• 3 cloves garlic (minced)
• 1 tbsp fresh rosemary (chopped)
• 1 tbsp fresh thyme (chopped)
• Zest and juice of 1 lemon
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup white wine (or chicken broth)
• Fresh rosemary sprigs for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, salt, and pepper to create the herb crust.
3. Rub the herb mixture all over the chicken, ensuring it’s well-coated on both the outside and under the skin for maximum flavor.
4. Place the chicken in a roasting pan and pour the white wine or chicken broth into the bottom of the pan.
5. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.
6. Let the chicken rest for 10 minutes before carving. Garnish with fresh rosemary sprigs.

The Herb-Crusted Whole Roasted Chicken with Lemon and Garlic is a wonderfully aromatic dish that’s perfect for any Easter celebration. The savory herbs, zesty lemon, and fragrant garlic all work together to create a flavorful crust that enhances the natural taste of the chicken. This dish is simple yet elegant, making it ideal for a festive meal. Pair it with seasonal sides like roasted vegetables or mashed potatoes for a complete, satisfying dinner.

Spicy Honey Mustard Whole Chicken

For those who enjoy a bit of heat, the Spicy Honey Mustard Whole Chicken is an excellent choice for Easter. The combination of spicy mustard, sweet honey, and a touch of cayenne creates a balanced glaze that gives the chicken a flavorful kick. The honey helps to caramelize the chicken skin while keeping the meat tender and juicy. This recipe brings a unique twist to your traditional Easter chicken and will definitely stand out at your holiday gathering. Pair it with roasted carrots or a simple salad to balance the heat.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp yellow mustard
• 1 tsp cayenne pepper (adjust to your heat preference)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together honey, Dijon mustard, yellow mustard, cayenne pepper, olive oil, salt, and pepper.
3. Pat the chicken dry and rub the spicy honey mustard mixture all over the chicken, making sure it’s evenly coated.
4. Place the chicken in a roasting pan and pour the chicken broth into the bottom of the pan.
5. Roast the chicken for 1 hour and 15 minutes, basting with the glaze every 20 minutes, until the internal temperature reaches 165°F (74°C) and the skin is caramelized and golden.
6. Let the chicken rest for 10 minutes before carving.

The Spicy Honey Mustard Whole Chicken brings a unique blend of sweet, tangy, and spicy flavors that will excite your taste buds. The honey creates a beautifully caramelized skin while the cayenne pepper adds just the right amount of heat. This dish is perfect for Easter if you’re looking for something bold and flavorful. Pair it with roasted potatoes or a fresh vegetable medley to balance the spiciness for a complete meal.

Note: More recipes are coming soon!