Chicken Platter Recipe

Prepare chicken

Pat the chicken pieces dry with paper towels. If using boneless substitution, trim excess fat and pound thicker pieces to even thickness so all pieces cook evenly.

Season

In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder and dried oregano. Rub the spice mixture evenly all over the chicken pieces, under the skin where possible for bone-in pieces.

Make marinade

Whisk together olive oil, lemon juice, honey, soy sauce, minced garlic and chopped rosemary/thyme in a bowl until emulsified.

Marinate

Place the seasoned chicken in a shallow dish or zip-top bag. Pour half of the marinade over the chicken, reserving the other half for basting. Massage to coat, then refrigerate for 30 minutes to 4 hours (30 minutes for quick service, up to 4 hours for deeper flavor).

Bring to room temperature

Remove chicken from refrigerator 20 minutes before cooking to take off chill; keep reserved marinade refrigerated until used for basting (do not reuse marinade that has touched raw chicken without boiling).

Preheat

Preheat oven to 400°F (200°C). If grilling, preheat grill to medium-high and oil grates.

Roast bone-in chicken

Arrange bone-in pieces skin-side up on a rimmed baking sheet or in a roasting pan lined with foil and a wire rack if available. Roast for 35–45 minutes, depending on piece size, basting with reserved marinade once or twice during cooking (brush on, then continue roasting). Chicken is done when internal temperature reaches 165°F (74°C) near the bone and skin is golden and crisp.

Cook boneless chicken (if used)

For boneless breasts/thighs, sear in a hot skillet 3–4 minutes per side until golden, then transfer to oven at 400°F (200°C) for 8–12 minutes, or until internal temperature reaches 165°F (74°C). Baste with reserved marinade during the last 5 minutes.

Roast potatoes and vegetables

Toss halved baby potatoes and mixed vegetables with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a baking sheet and roast alongside the chicken for 20–25 minutes until tender and lightly browned (if oven is crowded, roast in a second batch or increase time by 5–10 minutes).

Rest and assemble

When chicken reaches temperature, remove from oven and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute. Arrange chicken on a platter with roasted potatoes and vegetables. Spoon any pan juices or warmed reserved marinade (boiled for safety if it contacted raw chicken) over the chicken.

Garnish and serve

Sprinkle chopped parsley over the platter and serve with lemon wedges for squeezing over the chicken. Serve immediately.