Private Event Lunch Recipe

Prep and season

Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels. In a small bowl, mix 2 tsp kosher salt, 1 tsp black pepper and 1 tsp dried oregano. Rub olive oil over the chicken, then evenly season both sides with the spice mixture. Tuck a thyme sprig and a smashed garlic clove under the skin of each thigh where possible.

Sear

Heat a large ovenproof skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, place chicken skin-side down and sear without moving until skin is deep golden brown, about 6–8 minutes. Flip and sear the other side 2 minutes.

Roast

Add remaining 2 tbs olive oil, scatter the remaining thyme and smashed garlic around the pan, and transfer the skillet to the preheated oven. Roast until the internal temperature reaches 165°F (74°C), about 18–22 minutes depending on size. Remove chicken to a warm plate and tent with foil to rest 8 minutes.

Make lemon pan sauce

Place the skillet back on medium heat (be careful of hot handle). Add 2 tbs unsalted butter and the chopped shallots; sauté until softened, about 2 minutes. Pour in 3 tbs white wine (or stock) to deglaze, scraping brown bits. Add 1 cup chicken stock and bring to a simmer; reduce by about one-third, ~4–6 minutes. Stir in 3 tbs fresh lemon juice and remaining 1 tbs butter to finish. Taste and adjust seasoning. Spoon sauce over rested chicken and sprinkle with 2 tbs chopped parsley.

Bring 3 cups chicken stock or water and 2 tbs butter to a boil in a medium saucepan. Add 3 cups couscous, a pinch of salt, stir once, cover and remove from heat. Let sit 10 minutes (for regular couscous) or follow package directions for Israeli couscous (typically simmer 8–10 minutes until tender). Fluff with a fork, stir in 2 tsp lemon zest, 2 tbs lemon juice, 3 tbs chopped parsley and 2 tbs chopped mint. Season with 1 tsp salt and 1/2 tsp black pepper; adjust to taste and keep warm.

While chicken roasts, preheat another oven rack to 425°F (220°C) if needed. On a large rimmed baking sheet, toss carrots, broccoli florets and red pepper with 4 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp pepper until evenly coated. Spread in a single layer.

Roast for 18–22 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized. Remove from oven and taste for seasoning. Keep warm until serving.

In a small bowl or dressing jar, whisk together 3/4 cup olive oil, 3/4 cup fresh orange juice, 3 tbs white wine vinegar, 1 tsp Dijon mustard and 1.5 tsp honey. Season with 1 tsp salt and 1/2 tsp pepper. Taste and balance acidity/sweetness as desired.

In a large bowl, combine 12 cups mixed greens, 2 cups halved cherry tomatoes, 1 sliced cucumber and 1 cup crumbled feta (if using). Just before serving, toss with vinaigrette to lightly coat.

Warm rolls or baguette slices in a 350°F (175°C) oven for 5–7 minutes until just warmed. Serve with softened butter and lemon wedges alongside the chicken and sides for guests to squeeze over vegetables or chicken.