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Oven roasted lemon-herb chicken is an easy holiday dinner for two

Keeping things small, simple and a bit more intimate with your meal this holiday? No need to stress over how to keep things easy when it comes to cooking dinner for just the two of you for dinner.

Here are three simple and yet delicious recipes for cooking up a tasty menu while keeping things mellow. Sometimes having a small intimate holiday is just as good and maybe even a bit less stressful than a large gathering. Here is the perfect menu for two for your holiday dinner without leaving you feeling deprived. These recipes are small in size but hearty and filling while leaving minimal leftovers to worry about.

Easy oven roasted lemon and herb chicken recipe

This easy roasted chicken is juicy, tender and has just a hint of fresh lemon flavor and is perfect for your intimate holiday meal since there are minimal leftovers.

Prep time 15 minutes | Cook time 1 hour 15 minutes | Total time 1 hour 35 minutes

Yield 4 servings


  • Meat thermometer (recommended)
  • 1 (3-4 pound) whole chicken, with insides removed
  • 1/4 cup softened unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 large lemon, sliced
  • Fresh parsley for garnish


  1. Preheat oven to 400 degrees F and line a roasting pan with aluminum foil.
  2. Place the chicken in the roasting pan and generously rub with the softened butter.
  3. Place the herbs and seasonings in a small bowl and mix. Sprinkle the seasoning mix over the top of the chicken covering as much of the chicken as possible.
  4. Place the sliced lemons on top of the chicken and bake uncovered for 1 hour and 15 minutes occasionally basting the chicken with drippings from cooking.
  5. Once the chicken reaches an internal temperate of 180 degrees F remove from oven and allow to cool 5 minutes before serving.
  6. Transfer to a serving dish then garnish with fresh parsley and serve.

Holiday cranberry pecan quinoa salad recipe

Cooked quinoa is combined with tart dried cranberries, earthy baby spinach, crunchy pecans and tossed in a refreshing apple cider vinegar dressing.

Prep time 5 minutes | Cook time 15 minutes | Total time 25 minutes

Yield 2-4 servings


  • 1 cup uncooked quinoa
  • 2 cups vegetable or chicken broth
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans
  • 2 cups baby spinach, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 orange juiced and zested
  • 1 teaspoon garlic powder
  • 1 tablespoon maple syrup, agave or honey


  1. Add the uncooked quinoa and vegetable or chicken broth to a medium-sized pot and bring to a simmer over medium heat.
  2. Cook the quinoa 15 minutes or until all of the liquid has been absorbed.
  3. Transfer the cooked quinoa to mixing bowl and add the cranberries, pecans and chopped spinach.
  4. In a small bowl combine the olive oil, vinegar, orange juice and zest, seasonings and maple syrup. Mix well and pour the dressing over top of the salad.
  5. Mix well and let stand 5 minutes to allow the dressing to absorb.
  6. Toss the mixture again lightly and serve.

Balsamic honey roasted green beans with almonds recipe

Fresh green beans are roasted in a fragrant balsamic sauce that is sweetened with real maple syrup and garlic.

Prep time 10 minutes | Cook time 25 minutes | Total time 35 minutes

Yield 2


  • 1/2 pound fresh green beans, washed and dried with ends removed
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2-3 tablespoons pure maple syrup (depending on desired sweetness)
  • 3 garlic cloves, minced
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/4 cup slivered almonds


  1. Preheat oven to 375 degrees F.
  2. In a medium-sized baking dish arrange the green beans in a single layer if possible.
  3. In a small bowl combine the vinegar, olive oil, maple syrup, garlic and seasonings. Mix well and pour over the green beans.
  4. Using tongs, toss the green beans until they are evenly coated in the balsamic mixture.
  5. Bake uncovered for 20-25 minutes or until the green beans start to brown and caramelize.
  6. Remove from the oven and toss again, and serve warm.

Chocolate peppermint mousse recipe

This chocolaty treat is a rich and sweet and is topped with crushed candy canes and whipped cream for an epic holiday dessert.

Prep time 20 minutes | Chill time 2 hours | Total time 2 hours 20 minutes

Yield 2 servings


  • 3/4 cup heavy whipping cream  (plus extra for garnish)
  • 4 ounces good quality chocolate chips
  • 2 tablespoons hot espresso or coffee
  • 1 whole egg
  • 1 tablespoon white sugar
  • 1/4 teaspoon sea salt
  • Fresh whipped cream for topping
  • Crushed candy canes for topping


  1. In a mixing bowl add the heavy whipping cream and mix on high with a hand mixer until the cream is thick and fluffy, about 4-5 minutes.
  2. To a separate bowl add the egg, the sugar and salt to a bowl and whip for 5 minutes or until very thick and airy.
  3. In a microwave safe bowl or a double boiler melt the chocolate chips until smooth and creamy. Once the chocolate has melted whisk in the hot espresso or coffee.
  4. Quickly add the egg mixture to the chocolate mixture, mixing well.
  5. Fold in the whipped cream reserving 1/4 cup for the topping.
  6. Spoon the mousse into serving bowls or glasses and chill for 2 hours.
  7. When ready to serve, top with reserved whipped cream and crushed candy canes. Serve immediately.

This post was sponsored by Hannaford. Join them in the fight against hunger this holiday season with Hannaford Helps Fight Hunger.

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