Here is an elegant Easter menu that everyone will love.

Here is an elegant Easter menu that everyone will love.

Your Menu: Serves 8

Citrus-Herb Roasted Chicken
Twice-Baked Cheesy-Stuffed Potatoes

• Steamed asparagus
• Herbed butter
• Lemon pie
• Dry white wine, such as Pinot Grigio and/or ice water

Test Kitchen Tips:

For an easy herb butter stir together 1/2 cup softened butter, 2 tablespoons snipped fresh chives, 2 teaspoons finely shredded lemon peel, 1 clove garlic, minced, and 1/4 teaspoon salt. Transfer to a sheet of waxed paper. Shape into a 4-inch-long roll. Wrap and chill at least 1 hour.

Pick up a lemon pie from your local bakery or pie shop.

Shopping List:

For Chicken

• 1 4-1/2 to 5-pound whole roasting chicken
• 1 container sweet, smoked paprika
• 2 large lemons
• 1 small onion
• 1 package fresh garlic
• 2 pound asparagus
• 1 pound butter
• 1 package chives
• 1 lemon pie
• 2 bottles desired dry white wine

• For Potatoes

• 6 large russet potatoes
• 1 pound butter (also in above list)
• 1 8-ounce carton dairy sour cream or 1 6-ounce plain yogurt
• 1 bulb garlic
• 4 ounces sharp cheddar cheese or Swiss cheese
• 1 package chives or 1 bunch green onions

Pantry Items:

For Chicken

• salt
• onion powder
• garlic powder
• ground white pepper
• dried thyme
• ground black pepper
• ground sage
• cayenne pepper
• sugar

For Potatoes

• salt
• ground black pepper

Equipment Needed:

For Chicken

• measuring spoons
• zipper storage bag
• small bowl
• spoon
• medium bowl
• shallow roasting pan with rack
• pastry brush
• instant-read thermometer
• steamer basket
• large saucepan with lid
• small bowl
• wooden spoon
• waxed paper
• corkscrew

For Potatoes

• measuring spoons
• kitchen scissors
• cheese shredder
• vegetable brush
• fork
• sharp knife
• cutting board
• spoon
• large bowl
• potato masher
• shallow baking pan

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