Catering/pick Up Menu Recipe

Marinate

Preheat oven to 425°F (220°C). In a large bowl, whisk together 0.5 cups olive oil, minced garlic, chopped rosemary, thyme leaves, 2 tbsp lemon zest, 0.5 cup lemon juice, 2 tbsp kosher salt and 2 tsp black pepper. Add the chicken thighs and toss thoroughly so each piece is well coated. Let marinate at room temperature for 20–30 minutes, or refrigerate for up to 4 hours (bring to room temperature 30 minutes before roasting).

Roast

Arrange the marinated thighs skin-side up on a rimmed baking sheet or shallow roasting pan, leaving space between pieces for even browning. Roast in the preheated 425°F oven for 30–40 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (74°C) and the skin is golden and crisp. Halfway through (about 15–20 minutes), baste the thighs with pan juices.

Rest

Remove the chicken from the oven and transfer thighs to a carving tray. Tent loosely with foil and rest 8–10 minutes while you finish the sauce and vegetables. Reserve pan drippings for the pan sauce.

Prep & Roast

While the chicken marinates or after you start roasting the chicken, toss the potatoes, carrots and broccoli with 0.25 cup olive oil, 1 tsp garlic powder, 1.5 tsp salt and 1 tsp black pepper in a large bowl. Spread the vegetables in a single layer on a separate rimmed baking sheet (or roast in a second oven if available). Roast at 425°F for 25–30 minutes, stirring or turning once halfway, until potatoes are tender and edges are caramelized. Remove from oven and sprinkle with 2 Tbsp chopped fresh parsley.

Deglaze & Simmer

While the chicken rests, place the roasting pan used for the chicken over medium heat on the stovetop (if using a sheet pan, transfer drippings to a sauté pan). Add 0.5 cup white wine (or omit and use additional stock) to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by half (2–3 minutes).

Finish Sauce

Add 2 cups chicken stock and 1 tbsp fresh thyme to the pan and bring to a gentle simmer for 3–4 minutes. Whisk the cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) until smooth and whisk it into the simmering liquid; simmer 1–2 minutes until slightly thickened. Remove from heat and whisk in 2 tbsp butter and 2 tbsp lemon juice. Season with 0.5 tsp salt and 0.5 tsp pepper to taste. Strain the sauce through a fine-mesh sieve into a small saucepan or bowl if you prefer a smooth finish.

Serve

Spoon the warm lemon-herb pan sauce over the rested chicken just before serving, or serve the sauce on the side in a gravy boat for catering pickup.

Arrange the roasted chicken thighs and vegetables on catering trays or individual containers. Garnish with chopped parsley and lemon wedges. Label trays with reheating instructions: reheat covered at 350°F (175°C) for 15–20 minutes until warmed through (internal temp 165°F/74°C).