Full Feast Bundle Recipe

Prep the chicken

Preheat oven to 425°F (220°C). Remove the chicken from the fridge 30 minutes before roasting to come closer to room temperature. Pat the chicken dry inside and out with paper towels.

Season the cavity with 1 tbs kosher salt and 1/2 tsp freshly ground black pepper. Stuff the cavity with the quartered onion, halved carrots, halved celery, and the halved lemon (squeezed slightly before inserting).

Herb butter

In a small bowl, combine softened butter, minced garlic, chopped rosemary and thyme, and 1/2 tbs kosher salt. Rub the herb butter under the skin over the breast and all over the outside of the chicken. Tie the legs together with kitchen twine and tuck the wing tips under the body. Drizzle 2 tbs olive oil over the skin and rub to coat; sprinkle remaining 1 tbs kosher salt evenly over the skin.

Roast

Place the chicken breast-side up on a rack set in a roasting pan (or on top of the prepared vegetables). Roast at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into thickest part of thigh reads 165°F (74°C), about 45–60 more minutes depending on size (total ~60–75 minutes). Baste once halfway through with pan juices if desired.

Rest the chicken for 15–20 minutes on a cutting board loosely tented with foil before carving. Reserve pan drippings for gravy—pour off excess fat and strain solids into a measuring cup or fat separator.

Place peeled and chunked potatoes and 4 garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.

While potatoes cook, heat milk and 6 tbs butter in a small saucepan over low heat until butter melts and the mixture is warm. Do not boil.

Drain potatoes and garlic well, then return to hot pot. Mash with a potato masher (or use a ricer) until mostly smooth. Pour in warm milk-butter mixture, add 1 tbs sour cream, 1/2 tsp black pepper, and additional salt to taste (start with 1/2 tsp more if needed). Mix until creamy. Stir in chopped chives if using.

Keep warm until serving; reheat gently if needed and add splash of milk for loosen if it firms up.

Preheat oven to 425°F (220°C) if not still hot from chicken. On a large sheet pan, toss carrots, baby potatoes, and Brussels sprouts with 3 tbs olive oil, 2 tbs honey, 1 tbs soy sauce, 1 tbs balsamic vinegar, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

Spread vegetables in a single layer and roast for 25–35 minutes, stirring once halfway, until vegetables are tender and caramelized at edges. If cooking alongside the chicken, roast at 375°F (190°C) and allow longer (35–45 minutes). Drizzle additional honey (optional) and toss before serving.

In a small bowl or jar, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.

In a large bowl, combine mixed salad greens, cherry tomatoes, sliced cucumber, and thinly sliced red onion. Dress the salad with vinaigrette just before serving and toss to coat.

After removing the chicken and straining pan drippings, measure out 1/2 cup of the strained drippings; if there is less, add chicken stock to equal 1/2 cup. In a small saucepan over medium heat, melt 1 tbs butter, then whisk in 2 tbs all-purpose flour and cook for 1–2 minutes to form a roux, stirring to avoid browning too much.

Slowly whisk in 2 cups chicken stock and the 1/2 cup pan drippings. Bring to a simmer, whisking constantly until thickened, about 3–5 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper (adjust to taste). Strain again if desired for extra-smooth gravy, and keep warm until serving.