Catering Package #1 Recipe

Prep and herb butter

Preheat oven to 425°F (220°C). In a bowl, combine softened butter, 6 tbs chopped rosemary, 6 tbs chopped thyme, 6 tbs chopped parsley, 6 minced garlic cloves, lemon zest from 3 lemons, 2 tbs olive oil, 1.5 tbs kosher salt and 1 tsp freshly ground pepper. Mix until a cohesive herb butter forms.

Season chickens

Pat the chickens dry with paper towels. Gently loosen the skin over the breasts and thighs. Spread about 2 tbs of the herb butter under the skin of each chicken (reserve remaining butter). Rub the remaining herb butter over the outside of each bird. Season cavity with a pinch of salt and insert one halved lemon and one quartered onion into each cavity.

Arrange in roasting pans

Place carrots and celery in the bottom of two large roasting pans to form a bed. Drizzle with remaining 0.5 cup olive oil and season with 1 tbs kosher salt and 1 tsp black pepper. Place chickens on top of the vegetables breast-side up. Add 2 cups chicken stock to each pan (total 4 cups) to keep pan juices from burning and to make pan sauce later.

Roast

Roast at 425°F (220°C) for 15 minutes to develop color. Reduce oven temperature to 375°F (190°C) and continue roasting for an additional 45–55 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Baste the chickens once halfway through the lower-heat roasting phase with pan juices.

Rest and carve

Remove chickens from oven and transfer to cutting boards. Tent loosely with foil and rest 15 minutes. While resting, skim fat from pan juices and transfer juices to a small saucepan. Bring to a simmer, reduce slightly and adjust seasoning with salt and pepper to make a light jus (about 5–10 minutes). Carve chickens into portions and serve with roasted vegetables and pan jus.

Boil potatoes

Place cubed potatoes and 6 smashed garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15–20 minutes.

Heat cream and butter

While potatoes cook, heat heavy cream and 8 tbs butter with the smashed garlic in a small saucepan until just steaming; do not boil. Remove garlic pieces after infusing if you prefer a smoother garlic flavor.

Mash and season

Drain potatoes well and return to the pot. Mash with a potato masher or ricer until mostly smooth. Gradually add warm cream-butter mixture until desired creaminess is reached. Season with 2 tsp salt and 1 tsp black pepper, taste and adjust. Keep warm covered until service and garnish with chopped chives before serving.

Prep and toss

Preheat oven (can roast with chickens during last 20–25 minutes) to 425°F (220°C). On two large sheet pans, toss broccoli florets, sliced red peppers and zucchini with 0.75 cup olive oil, 2 tsp garlic powder, 2 tsp kosher salt and 1 tsp black pepper until evenly coated.

Roast

Spread vegetables in a single layer and roast 18–22 minutes until edges caramelize and vegetables are tender-crisp, tossing once halfway through. If roasting alongside chickens, aim to put the vegetables in during the chickens' final 20–25 minutes so everything finishes together.

Finish

Remove from oven and, if using, squeeze the juice of 1 lemon over vegetables, toss and adjust seasoning. Keep warm until service.

Make dressing

In a jar or small bowl, whisk together 0.5 cup extra-virgin olive oil, 0.25 cup red wine vinegar, 1 tsp Dijon mustard, 1 tbs honey, 0.5 tsp salt and 0.25 tsp black pepper until emulsified. Taste and adjust acidity or sweetness as needed.

Assemble salad

In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Just before service, toss the salad with the dressing to lightly coat (start with about 3/4 of the dressing and add more to taste). Top with crumbled feta or goat cheese and toasted nuts on the side so guests can add themselves.

Warm and serve bread

Warm dinner rolls or sliced baguettes in the oven at 350°F (175°C) for 8–10 minutes or until lightly golden. Brush with melted butter just before serving.

Plate & serve (Catering notes)

Arrange carved chicken portions, a generous scoop of mashed potatoes, and a portion of roasted vegetables on catering trays. Place salad in a separate large bowl or individual containers and provide remaining dressing on the side. Include warmed rolls in baskets with butter. Keep hot items in insulated carriers and cold items refrigerated until transport. Provide serving tongs and labels if needed.