Catering Menus Recipe

Prep Chicken

Pat chicken breasts dry with paper towels. Season both sides with 2 tsp sea salt and 1 tsp black pepper.

Sear

Heat 1/4 cup olive oil in a large heavy skillet or griddle over medium-high heat. When hot, sear chicken 3–4 minutes per side until golden but not fully cooked. Work in batches to avoid crowding. Transfer to a large sheet pan.

Make Marinade

In a large bowl whisk together lemon juice, soy sauce, honey, Dijon mustard, minced garlic, chopped thyme, remaining 1/4 cup olive oil, 1 tsp sea salt and 1 tsp black pepper until smooth.

Marinate

Pour half of the marinade (reserve the other half for sauce) over the seared chicken on the sheet pan so pieces are coated. Cover and refrigerate for at least 1 hour or up to 4 hours (for catering timing, marinate up to 4 hours).

Finish Sauce

Pour the reserved marinade into a saucepan and bring to a simmer over medium heat. In a small bowl, whisk cornstarch with cold water to make a slurry. Slowly whisk slurry into simmering marinade and cook 2–3 minutes until slightly thickened. Taste and adjust seasoning (add remaining 1 tsp salt if needed). Keep warm.

Bake Chicken

Preheat oven to 375°F (190°C). Arrange marinated chicken in a single layer on a parchment-lined sheet pan and bake 18–22 minutes, or until internal temperature reaches 165°F (74°C). During the last 3 minutes, brush the thickened warm sauce over each piece for glaze.

Cook Potatoes

While chicken bakes, place halved baby potatoes in a large pot, cover with cold water and 1 tsp salt. Bring to a boil and simmer 12–15 minutes until fork-tender. Drain and toss immediately with 1/4 cup butter, 1 tsp salt and 1/2 tsp black pepper. Keep warm and hold covered for service.

Steam Broccoli

Steam broccoli florets in batches (steamer basket over simmering water) 4–5 minutes until bright green and just tender. Toss with remaining 1/4 cup butter and a pinch of salt. Hold warm in covered hotel pans or serving dishes.

Arrange chicken, potatoes and broccoli on catering pans. Spoon any extra warm sauce over chicken. Sprinkle chopped parsley over all components and place lemon wedges alongside for guests to squeeze.

For transport: cover pans with lids or foil. Keep hot items at or above 140°F (60°C) using insulated carriers. Reheat briefly on arrival if necessary and re-glaze chicken with warm sauce before service.