With decades of cooking and testing recipes under my apron, I’m no spring chicken. (Sadly.)

But I certainly love to eat a good spring chicken, especially if preparing the meal for my family entails an easy recipe that’s built on inexpensive, everyday pantry ingredients and fresh, seasonal fruits and vegetables.

This simple, budget-minded dinner for four is perfect for the first sunny days of spring.

Nothing is more comforting than the aroma of a roasting chicken, but when you’re busy with work or kids or just would rather spend those two or three hours outdoors, you might consider that a stuck-indoors, winter activity.

Yet if you follow my lead and spatchcock (butterfly) a whole bird — removing the backbone and then cracking it with the heel of your hands to flatten it — you will not only cut precious cooking time in half, but the breasts and thighs will also cook more evenly.

As for the sides, shine a light on carrots and a salad of tender butterhead lettuce tossed with crunchy radish and cucumber.

Not to sound like a broken record, but this probably bears repeating in these tough economic times: Smart shoppers peruse their refrigerators and pantries before they go grocery shopping, both to get some fresh ideas for dinner (what leftovers aren’t people eating?) and to make sure they don’t buy something they already have or need to use up ASAP.

Those responsible for putting dinner on the table each night will appreciate the cost of the entire meal even more: just $24.83, or around $6.20 per person for a family of four.

Spring Salad with Citrus-Herb Vinaigrette

INGREDIENTS

For salad

6 ounces mixed spring greens and/or butter lettuce

1/2 cucumber, thinly sliced

1 carrot, peeled and shredded

4 radishes, thinly sliced

1/2 cup crumbled feta cheese

For vinaigrette

1/4 cup extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 tablespoon orange juice

1 teaspoon maple syrup or honey

1 teaspoon Dijon mustard

1 tablespoon finely chopped fresh herbs such as basil, parsley or mint

Salt and freshly ground black pepper to taste

1/4 cup crumbled feta cheese, optional

DIRECTIONS

Wash and dry the mixed spring greens and butter lettuce thoroughly.

In a small bowl, whisk together the olive oil, lemon juice, orange juice, maple syrup or honey, Dijon mustard and chopped fresh herbs until well combined. Season to taste with salt and pepper.

Place salad greens in a large bowl. Add cucumbers, carrots and radishes and toss to combine. Drizzle vinaigrette on top and toss again, making sure all the veggies are coated with the dressing.

Sprinkle feta on top, and serve. Serves 4

— Gretchen McKay, Post-Gazette

Spatchcocked Roasted Lemon Chicken

INGREDIENTS

For chicken

1 4-pound whole chicken

Kosher salt and freshly ground black pepper

Cooked rice, for serving

For marinade

5 tablespoons olive oil

3 large cloves garlic, finely minced

2 tablespoons fresh rosemary, chopped

2 tablespoons parsley, chopped

Zest and juice of 1 lemon, plus 2 sliced lemons

Zest and juice of 1 orange

1 tablespoon honey

DIRECTIONS

Using poultry shears, cut along each side of the chicken backbone and remove it. (Save the backbone for stock.)

Turn the chicken breast side up and press down on the breastbone to flatten the bird. You may also want to cut the cartilage at the top of breastbone with a sharp knife to open it up more easily.

Season inside the chicken generously with salt and pepper.

In a small mixing bowl, combine olive oil, garlic, rosemary, lemon and orange juices and zest, and honey.

Pour into a resealable plastic bag (I was able to fit it into a 1-gallon bag) and add the chicken, squishing the bag to coat the chicken. Let rest in the fridge for a few hours or overnight.

Preheat the oven to 425 degrees; remove the chicken from the fridge 30 minutes prior to cooking.

Place the marinated chicken, cut side down, on a cookie sheet. Spoon any marinade on the top and cover with 2 sliced lemons.

Bake uncovered for 45 minutes, or until instant read thermometer reads 160 degree when inserted into thickest part of chicken breast.

Remove from the oven and rest uncovered for 10 minutes on a cutting board before slicing. Serves 4.

— Gretchen McKay, Post-Gazette

Honey-roasted Carrots

INGREDIENTS

1 1/2 pounds whole carrots, peeled

2 tablespoon extra-virgins olive oil

2 tablespoons butter, melted

1 tablespoon honey

Kosher salt and ground black pepper to taste

Chopped dill or parsley, for garnish, optional

DIRECTIONS

Preheat oven to 425 degrees.

Place whole carrots in a baking dish, and drizzle with olive oil. Mix with your hands until carrots are completely covered with oil.

Drizzle honey over top, then season generously with salt and pepper. Toss until evenly coated.

Bake in preheated oven until carrots are just tender, about 30 minutes — they should easily pierce with a fork — or a few minutes longer if you prefer softer carrots.

When carrots are just about done cooking, mix melted butter with honey in a small pan over medium heat.

Remove carrots from oven to a serving platter, then drizzle the butter mixture over them and toss to coat. Garnish with dill or parsley, optional. Serves 4

— Gretchen McKay, Post-Gazette