Complete Passover Roasted Chicken Dinner

A spring feast––perfectly sized for more intimate gatherings––has never been so easy. Our house-roasted chicken is the centerpiece of this Passover supper and comes with all the fixings. Simply reheat using the instructions below and gather your friends and family around the table. Happy Passover, from the Good Eggs Kitchen to yours.

Makes 4 servings

Roasted Chicken & Garlic Aioli

Preheat the oven to 350°F. Remove the chicken from the packaging, place it in a roasting pan, and cover with foil. Reheat the chicken until warmed through, or a meat thermometer registers 165°F, about 30 to 35 minutes. Carve into pieces, transfer to plates, and dollop with the garlic aioli.

Roasted Potatoes with Rosemary & Garlic

Preheat the oven to 375°F. Remove the lid from the container. Season the potatoes with salt and pepper. Bake until warmed through, 5 to 10 minutes.

Roasted Seasonal Vegetables & Salsa Verde

Preheat the oven to 375°F. Remove the lid from the container. Season the vegetables with salt and pepper to taste. Bake until warmed through, 5 to 10 minutes. Just before serving, drizzle the salsa verde over the vegetables.

Little Gems with Radishes, Avocado & Meyer Lemon Vinaigrette

Trim the base away from the little gems and separate the leaves. Quarter and slice 1 cup radishes. Slice 2 tablespoons chives into 1-inch pieces. Drain the pickled red onions. Peel, pit, and dice the avocado. In a large bowl, toss the gems and avocado with ⅓ cup of the vinaigrette. Season with salt and pepper. Scatter with the radishes, half of the pickled onions, and chives.

Mini Coconut Macaroons

Transfer the coconut macaroons to a plate and serve.