We like to keep Mother’s Day simple around here. Cooking a good dinner is our way of showing love and appreciation for the person who keeps everything running.
This year’s menu features a roasted chicken from our pasture, served with fresh spring vegetables from our garden and other local farms. The chicken is 100% pasture-raised on a soy-, corn-, and GMO-free diet, with no hormones or antibiotics. It’s full of nutrition and flavour, and everyone around the table appreciates it come mealtime.
We love this recipe because it’s easy to pull together for our growing family and just as easy to stretch when the in-laws show up. Choose a chicken that fits the size of your table, or roast two if you’re feeding a crowd. With the potatoes crisping in the oven and the vegetables adding colour to the plate, you’ll have a cozy, wholesome meal that feels just right for celebrating Mother’s Day in a real, down-to-earth way.
Happy Mother’s Day to all the moms out there – we hope your day is filled with good food and good company.
Mother’s Day Roasted Chicken Dinner with Ontario Spring Veggies!
What You'll Need
For the Herb & Garlic Roasted Whole Chicken:
- 1 whole chicken
Choose the size that suits your guest list:- Small (2-3.25 lb) – perfect for two people
- Medium (3.5-4.5 lb) – serves 2-4
- Large (4.5-6 lb) – serves 4-6
- Extra-Large (6-8 lb) – ideal for 6-8+ or leftovers
- 3 tbsp of olive oil or melted grass-fed unsalted butter
- 4 garlic cloves, minced
- 1 tbsp of chopped fresh rosemary (or 1 tsp dried)
- 1 tbsp of chopped fresh thyme (or 1 tsp dried)
- Zest of 1 lemon and juice
- Salt and pepper to taste
- Optional: 1 small Ontario onion, quartered (Check out our onion selection here!)
For the Oven-Roasted New Baby Potatoes with Spring Herbs:
- 1.5 lb of new baby potatoes
- 2 tbsp of olive oil
- 1/2 tsp of garlic powder
- Salt and pepper to taste
- 1 tbsp of chopped fresh chives or parsley
- Optional: splash of white wine vinegar or lemon juice
For the Ontario Spring Veggie Medley with Lemon-Honey Glaze:
- 1 bunch of asparagus, trimmed and chopped
- 4-5 radishes, thinly sliced
- 2 green onions, chopped
- 1-2 cups of baby spinach or arugula
- 1 tbsp of olive oil
- 1 tsp of honey
- Juice of 1/2 lemon
- Salt and pepper to taste
- Optional: crumbled goat cheese (Check out our cheese selection here!)
Step-by-Step Instructions
For the Herb & Garlic Roasted Whole Chicken:
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry with a paper towel and season with salt and pepper, inside and out.
- In a small bowl, mix together the olive oil, garlic, rosemary, thyme, and lemon zest. Rub that all over the chicken. Stuff the cavity with the lemon halves and onion if you are using them, then tie the legs with kitchen twine.
- Set the chicken in a roasting pan or cast-iron skillet and place it in the oven. Roast until the thickest part of the thigh reaches 165°F (74°C), not touching bone.
- Let the chicken rest for 10 to 15 minutes before carving to keep it juicy.
Roasting Time by Bird Weight:
| Bird Size | Approx. Weight | Roast Time |
| Small | 2-3.25 lb | 55-75 mins |
| Medium | 3.5-4.5 lb | 1 hr 15-25 mins |
| Large | 4.5-6 lb | 1 hr 30-2 hrs |
| Extra-Large | 6-8 lb | 2 to 2 hrs 20 mins |
For the Oven-Roasted New Baby Potatoes with Spring Herbs:
- New baby potatoes, halved if large (skin optional).
- Toss with olive oil, garlic powder, salt, and pepper.
- Spread on a parchment-lined sheet and roast at 400°F for 40-50 mins, flipping once.
- Toss with fresh herbs just before serving.
Ontario Spring Veggie Medley with Lemon-Honey Glaze:
- Lightly steam or sauté asparagus (about 3-5 mins) until just tender.
- Toss warm asparagus with olive oil, honey, lemon juice, green onion, and radishes in a pan or bowl.
- Add fresh spinach/arugula at the end so it just wilts slightly.
- Season with salt and pepper and top with optional goat cheese or seeds.
Serving Tips:
- For extra springtime vibes, garnish with edible flowers or fresh herbs like parsley or dill.
- Plate slices of roasted chicken with a scoop of crispy potatoes and a generous portion of the spring veggies.