The Classics, Perfected Bundle Recipe

Prep and season

Preheat oven to 425°F (220°C). Remove chicken from refrigerator 30 minutes before roasting to come to room temperature. Pat chicken dry inside and out with paper towels. In a small bowl, combine softened butter, minced garlic, 1 tsp black pepper, and 1 tbs kosher salt. Gently loosen the skin over the breasts and thighs and spread half the butter mixture under the skin. Rub remaining butter all over the exterior of the bird. Season cavity with 1 tbs kosher salt, place lemon halves and thyme sprigs inside. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Prepare roasting pan

Arrange quartered onion, carrots, and celery in the bottom of a roasting pan. Drizzle vegetables with 2 tbs olive oil and sprinkle with a pinch of salt and pepper. Place the chicken on a rack set over the vegetables, breast side up.

Roast

Roast in the preheated 425°F (220°C) oven for 15 minutes to brown the skin, then reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 45–60 more minutes depending on bird size (total cook time approximately 1 to 1 1/4 hours). Baste once with pan juices halfway through the lower-temperature roasting if desired.

Rest and carve

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes so juices redistribute. Meanwhile, optionally skim fat from pan juices and spoon over sliced chicken when serving. Carve and serve with roasted vegetables.

Cook potatoes

Place peeled and cubed potatoes 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 fork-tender, about 15–18 minutes.

Warm dairy

While potatoes cook, warm the milk and butter together in a small saucepan over low heat until butter melts and mixture is hot but not boiling. If using cream cheese, have it at room temperature so it blends smoothly.

Mash

Drain potatoes thoroughly and return them to the still-warm pot. Over low heat for 1–2 minutes, shake the pot to evaporate excess moisture. Mash potatoes using a potato masher or ricer until mostly smooth. Add warmed milk-butter mixture, cream cheese (if using), and continue mashing to desired consistency. Season with 1 tsp salt and 1 tsp freshly ground black pepper, taste and adjust seasoning.

Serve

Transfer mashed potatoes to a warmed bowl, top with an extra pat of butter if desired and serve with roast chicken.

Make vinaigrette

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified.

Assemble salad

In a large salad bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Just before serving, drizzle vinaigrette over salad — about 2 to 3 tbs for 6 cups greens — and toss gently to coat. Adjust seasoning to taste.

Prep

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt; set aside.

Cream butter and sugars

In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl.

Add eggs and vanilla

Add 2 large eggs one at a time, beating well after each addition. Mix in 2 tsp vanilla extract until combined.

Combine and fold in chips

With mixer on low, gradually add the flour mixture until just combined; do not overmix. Fold in 2 cups semisweet chocolate chips with a spatula.

Scoop and bake

Using a cookie scoop or two spoons, drop rounded tablespoons of dough about 2 inches apart onto prepared baking sheets. Bake one sheet at a time in the preheated 375°F (190°C) oven for 9–11 minutes, or until edges are golden and centers still slightly soft. Rotate sheet front-to-back halfway through baking for even browning.

Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container up to 4 days.