Half Tray (10 – 15 People) Recipe

Prepare marinade

In a large mixing bowl, smash and finely mince 12 garlic cloves. Add 1 cup olive oil, 1 cup lemon juice, 1 tablespoon soy sauce, 6 tablespoons honey, 2 tablespoons smoked paprika, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 3 teaspoons kosher salt, 2 teaspoons freshly ground black pepper, and 1 teaspoon red pepper flakes. Whisk until fully combined and slightly emulsified.

Marinate chicken

Trim excess fat from 6 lbs boneless skinless chicken thighs and add to the bowl with the marinade. Turn to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight (up to 12 hours) for best flavor.

Cook chicken

Preheat oven to 425°F (220°C). Arrange marinated thighs in a single layer on two half-sheet pans or one large half tray, leaving small gaps for even heat. Reserve extra marinade. Roast for 20–25 minutes, flipping once at 12 minutes, until internal temperature reaches 165°F (74°C) and edges are caramelized. If using a grill, heat to medium-high and grill 6–8 minutes per side until temperature is 165°F. Let rest 8–10 minutes before slicing.

Slice and finish

Slice thighs into 1/2-inch strips. Optionally toss with 2–3 tablespoons of the reserved warm marinade (boiled briefly if raw marinade was held) to glaze. Keep warm in a covered tray for service.

Roast vegetables

Cut 3 red and 3 yellow bell peppers into 1-inch strips. Slice 2 red onions into 1/2-inch wedges. Slice 4 zucchini into 1/2-inch rounds. Toss peppers, onion, and zucchini with 2 tablespoons olive oil and a pinch (1 tsp) salt and 1/2 tsp pepper. Spread on a baking sheet and roast at 425°F (220°C) for 15–18 minutes until lightly caramelized and tender. Alternatively, grill on medium-high for 6–8 minutes until charred edges appear.

Assemble vegetable tray

Arrange roasted vegetables and 4 cups cherry tomatoes on the serving half tray. Crumble 8 oz feta over one section (optional). Chop 1 bunch fresh parsley and sprinkle over vegetables. Add 12 lemon wedges around the tray for garnish and squeezing at service.

Prepare rice base

Melt 6 tablespoons unsalted butter in a large heavy pot over medium heat. Add 2 finely chopped shallots (or small yellow onions) and sauté until translucent, about 3–4 minutes.

Toast rice

Add 6 cups long-grain white rice to the pot and stir for 2–3 minutes to coat grains in butter and lightly toast. Season with 2 teaspoons salt and 1 teaspoon pepper.

Cook rice

Pour in 9 cups low-sodium chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 10 minutes.

Fluff and finish

Fluff rice with a fork, stir in 1/2 cup chopped fresh parsley, adjust seasoning to taste, and transfer to the tray next to the chicken and vegetables. Keep covered and warm until service.

Mix sauce

In a medium bowl, combine 4 cups plain Greek yogurt, 1 cup mayonnaise, 2 tablespoons lemon zest, 1/2 cup lemon juice, 4 minced garlic cloves, 2 tablespoons chopped fresh dill, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until smooth and taste; adjust salt, lemon, or dill as desired.

Chill

Cover and refrigerate the sauce for at least 30 minutes to let flavors meld. Transfer to a small serving container and place on the tray or on the side for guests.

Arrange the half tray: fill one long side with rice pilaf (6 cups cooked rice; tray will hold warm rice for 10–15 people), next to it place sliced glazed chicken thighs, and on the remaining portion arrange roasted vegetables, cherry tomatoes, feta, parsley, and lemon wedges. Place the chilled sauce container on the tray or hand it separately. Garnish chicken with additional chopped parsley and a light drizzle of olive oil if desired.

Serving notes: This half tray serves 10–15 people as part of a buffet. Keep hot items (chicken and rice) above 140°F and cold items (sauce, tomatoes, feta) below 40°F. Reheat gently if needed, and provide tongs/serving spoon for each section.