For The Table Recipe

Prepare tomato topping

Core and dice the tomatoes into roughly 1/2-inch pieces. Place in a bowl and add 2 tbs extra-virgin olive oil, minced garlic, torn basil leaves, sea salt, black pepper and lemon zest (if using). Toss gently and let macerate for 15–20 minutes so juices develop.

Toast baguette

Preheat oven to 425°F (220°C). Arrange baguette slices on a baking sheet, brush lightly with remaining 1 tbs olive oil and toast 6–8 minutes until golden and crisp. Optionally rub with a cut garlic clove for extra flavor once warm.

Assemble and finish

Place toasted slices on a large platter. Tear or spoon burrata into pieces and arrange across the platter so guests can share. Spoon the tomato mixture over and around the cheese. Drizzle balsamic glaze evenly and finish with a few extra basil leaves. Serve immediately so crostini stay crisp.

Prep chicken

Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels. In a small bowl, combine softened butter, chopped rosemary, chopped thyme, 1 tsp kosher salt and 1/2 tsp black pepper. Gently loosen the skin over the breasts and thighs with your fingers and spread half the herb butter under the skin; rub remaining butter all over the outside of the bird. Stuff the cavity with one halved lemon and 4 smashed garlic cloves.

Roast chicken

Place chicken breast-side up on a rack in a roasting pan or on a rimmed baking sheet. Drizzle 1 tbs olive oil over the skin and sprinkle the remaining 1 tsp kosher salt evenly. Roast at 425°F for 15 minutes, then reduce oven to 375°F (190°C) and continue roasting 45–55 minutes more until an instant-read thermometer inserted into the thickest thigh reads 165°F (74°C). Baste once with pan juices halfway through the lower temperature roast. Tent loosely with foil and rest 10–15 minutes before carving. Reserve pan juices for serving.

Prepare smashed potatoes

While the chicken roasts, place baby potatoes in a pot and cover with cold salted water. Bring to a simmer and cook until fork-tender, 15–18 minutes. Drain and let steam dry for a minute. Transfer potatoes to a sheet tray, gently press each with the bottom of a glass or a potato masher to flatten slightly. Toss with 1 tbs olive oil, 2 smashed garlic cloves, a pinch of salt and roast alongside the chicken (on a separate tray) at 400°F for 12–15 minutes until edges are crisp. Alternatively, after the chicken finishes, heat them in the oven with the chicken pan juices spooned over for extra flavor.

Finish and serve

Slice the rested chicken and arrange on a large family platter with smashed potatoes and a bed of baby spinach if using. Squeeze the remaining lemon half over the chicken and drizzle some reserved pan juices. Spoon any remaining herb butter over the slices for shine and extra flavor.

Preheat oven to 425°F (if not already hot from other steps). Toss carrots, zucchini, red bell pepper and red onion in a large bowl with 3 tbs olive oil, fresh thyme leaves, honey, sea salt and black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast 20–25 minutes, stirring once halfway, until vegetables are tender and caramelized at the edges. Transfer to a serving bowl and keep warm. These roast well alongside the chicken; adjust timing so everything finishes together.

Prepare batter

Preheat oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan and line the bottom with parchment. In a medium bowl whisk together flour, baking powder and salt. In a separate large bowl whisk sugar and eggs until combined, about 1 minute. Add olive oil in a thin stream while whisking, then whisk in yogurt, lemon zest, lemon juice and vanilla until smooth.

Combine and bake

Fold the dry ingredients into the wet mixture with a spatula until just combined; do not overmix. Pour batter into the prepared pan and smooth the top. Bake 28–34 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then turn out onto a rack to cool completely.

Finish

Once cooled, dust the cake with powdered sugar. Slice into 8–10 pieces and serve family-style. Optionally serve with a dollop of yogurt or a few fresh berries.