All You Can Eat Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels—this helps get crisp skin.

Season

In a small bowl, combine softened butter, minced garlic, chopped rosemary, chopped thyme, 1 tbs kosher salt and 1/2 tsp black pepper. Loosen the skin over the chicken breast gently with your fingers and spread about two-thirds of the herb butter under the skin, leaving the rest to rub over the outside. Rub the remaining butter all over the outside of the bird. Place the halved lemon inside the cavity. Tie legs together with kitchen twine and tuck the wing tips under.

Roast

Place chicken breast-side up on a rack in a roasting pan or on a rimmed baking sheet. Drizzle 2 tbs olive oil over the skin and sprinkle remaining 1 tbs kosher salt and 1/2 tsp black pepper. 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 the thickest part of the thigh reads 165°F (74°C), about 45–55 more minutes depending on size. Baste once with pan juices halfway through the lower-temperature roast if desired.

Rest

Transfer chicken to a cutting board and tent loosely with foil. Rest 15 minutes before carving to allow juices to redistribute.

Place cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tbs salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

While potatoes cook, warm the 3 tbs milk and optional cream together and melt 4 tbs butter with 2 minced garlic cloves in a small saucepan over low heat to infuse garlic; do not let garlic brown.

Drain potatoes well and return to the warm pot. Mash with a potato masher or ricer until mostly smooth. Stir in garlic butter, warmed milk/cream, chopped chives, and 1 tsp black pepper. Taste and add salt as needed. Keep warm until serving.

Increase oven temperature to 425°F (if it’s cooled) or roast at 425°F concurrently with chicken if space allows. On a rimmed baking sheet, toss carrots, broccoli florets and red onion wedges with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp balsamic vinegar (optional). Spread in a single layer so they roast instead of steam.

Roast until tender and edges begin to caramelize, about 18–22 minutes, flipping once halfway through. If roasting with the chicken, add to the oven for the final 20–25 minutes of the chicken’s cooking time.

In a small jar or bowl, whisk together 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 until emulsified. Taste and adjust seasoning.

In a large bowl, combine mixed greens, halved cherry tomatoes and sliced cucumber. Toss lightly with desired amount of dressing just before serving to keep greens crisp.

When the chicken is done and removed, place the roasting pan over medium heat on the stovetop (use two burners if necessary) or transfer pan juices to a small saucepan. Add 1 cup white wine or chicken stock and stir, scraping browned bits from the pan with a wooden spoon. Reduce by half, about 4–6 minutes.

Reduce heat to low, whisk in cold cubed butter 1 piece at a time to create a smooth, glossy sauce. Stir in 1 tsp fresh lemon juice and season with salt and pepper to taste. Strain if you prefer a smooth sauce. Serve alongside carved chicken.