Simple Roasted Whole Chicken with Baby Potatoes, Zesty Asparagus, and Little Gem Vegan Caesar

Simple Roasted Whole Chicken with Baby Potatoes, Zesty Asparagus, and Little Gem Vegan Caesar

The perfect Sunday dinner or small gathering meal – nourishing, delicious, and surprisingly easy to pull together.

For Easter dinner this year, I cooked a roasted whole chicken with baby potatoes and onion, served alongside zesty asparagus and a crisp little gem vegan Caesar salad. It was a hit at the table — hearty, flavorful, and nutrient-packed.

This is one of those meals that feels special enough for a holiday, but simple enough to recreate for any Sunday dinner or cozy gathering. It’s balanced, seasonal, and satisfying — and it just so happens to align beautifully with a healthy, whole foods approach.

Roasted Whole Chicken with Baby Potatoes & Onion

Ingredients:

• 1 whole young chicken (giblets removed)

• ½ onion, sliced

• ½ bag baby potatoes, halved

• A few sprigs of rosemary

• ¼ cup olive oil

• ½ lemon, juiced

• ¼ cup fresh parsley, chopped

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a glass roasting pan, layer the sliced onions and halved potatoes.

3. Place the whole chicken on top. Drizzle with olive oil and lemon juice, then season with salt, pepper, garlic powder, and onion powder.

4. Sprinkle chopped parsley over the top and tuck rosemary sprigs under and around the chicken.

5. Cover the dish with foil or a lid and roast for 30 minutes.

6. Uncover and continue roasting for another 45–60 minutes, or until the internal temperature reaches 165°F.

7. Let rest for 10–15 minutes before carving. Serve warm.

Little Gem Vegan Caesar Salad

Ingredients:

• 1 container little gem lettuce

• 1 cucumber, chopped

• ½ cup cashews (soaked in hot water for 5–10 minutes)

• 2 tbsp nutritional yeast

• 2 tsp Dijon mustard

• 1 lemon, juiced

• 1 clove garlic

• 1-2 tsp capers

• Salt and pepper, to taste

• Water, as needed to thin

Optional Topping:

• Toasted chickpeas or croutons

Instructions:

1. Add lettuce and cucumber to a salad bowl.

2. Drain soaked cashews and transfer to a high-speed blender.

3. Add nutritional yeast, mustard, lemon juice, garlic, capers, salt, and pepper.

4. Blend until smooth, adding water a little at a time until the dressing reaches desired consistency.

5. Pour over the greens, toss, and top with chickpeas if using.

Zesty Roasted Asparagus

Ingredients:

• 1 bunch organic asparagus, trimmed

• 2 tbsp olive oil

• ½ lemon, juiced

• Lemon zest

• Salt, pepper, and garlic powder, to taste

Instructions:

1. Preheat oven to 350°F.

2. Place asparagus on a sheet pan and drizzle with olive oil and lemon juice.

3. Season with garlic powder, salt, and pepper, then sprinkle with lemon zest.

4. Roast for 15–20 minutes, until tender and slightly crisp on the edges.

Dietitian’s Notes:

• This meal is rich in protein, fiber, and micronutrients. The chicken offers quality protein and iron; the potatoes provide energizing carbohydrates and potassium; and the salad and asparagus bring antioxidants, healthy fats, and digestive support.

• The chicken used here is regeneratively farmed, meaning it's raised in a way that supports soil health, animal welfare, and environmental sustainability — a win for your health and the planet.

• For meal prep: use leftover chicken in wraps, grain bowls, or salads throughout the week.

• This meal is naturally gluten + dairy free and able to accommodate many different dietary preferences!