Buffet Recipe

Prep and season

Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Rub the softened butter all over the skin and under the skin where possible. Zest the lemon and rub some zest under the skin, then halve the lemon and place inside the cavity with rosemary sprigs. Season the exterior and cavity generously with kosher salt, black pepper, garlic powder and paprika.

Roast

Place the chicken on a rack in a roasting pan breast-side up. Roast at 425°F (220°C) for 15 minutes, then reduce heat to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 45–60 minutes more depending on size (roughly 1 hour total for a 4 lb chicken). Baste once with pan juices halfway through the lower-temperature roasting if desired.

Rest and carve

Remove the chicken from oven and tent loosely with foil. Let rest 15 minutes to redistribute juices. Carve into portions suitable for a buffet (breast slices, legs, thighs, wings). Reserve pan juices to serve or to moisten rice if desired.

While the chicken roasts, melt butter in a large heavy pot over medium heat. Add diced onion and carrot and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the rice and stir 2–3 minutes to toast lightly and coat with butter.

Pour in chicken stock, bring to a gentle boil, then reduce heat to a low simmer and cover. Cook until rice is tender and liquid is absorbed, about 15–18 minutes for long-grain white rice. Remove from heat and let stand covered 5 minutes.

Fluff rice with a fork, stir in frozen peas (the residual heat will thaw them), chopped parsley, salt and pepper. If desired, add 2–3 tablespoons reserved pan juices from the roast chicken for extra flavor. Keep warm until serving.

In a large bowl combine mixed salad greens, sliced cucumber, halved cherry tomatoes and thinly sliced red onion.

In a jar or small bowl whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper until emulsified. Taste and adjust seasoning.

Dress the salad lightly just before serving to avoid wilting — start with about half the dressing, toss, and add more to taste.

Preheat oven to 425°F (220°C). On a sheet pan toss carrots, red bell pepper and zucchini with olive oil, salt, pepper and dried thyme so vegetables are evenly coated and in a single layer.

Roast for 20–25 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized. Transfer to a serving dish and keep warm. Adjust seasoning just before serving.

Warm the baguettes or rolls in the oven at 350°F (175°C) for 8–10 minutes wrapped in foil or until heated through. Slice if necessary and serve with softened butter on the side.

Arrange sliced melons, grapes and hulled strawberries on a large platter. Garnish with mint leaves. Keep chilled until ready to serve.