Classic Recipe

Prepare and marinate

Preheat oven to 425°F (220°C). In a bowl combine 0.75 cup olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, kosher salt and black pepper. Pat spatchcocked chickens dry with paper towels. Rub marinade all over skin and under the skin where possible. Marinate at least 2 hours or overnight refrigerated for best flavor.

Roast

Place chickens skin-side up on two large rimmed baking sheets or sheet pans fitted with wire racks (2 chickens per pan). Roast in the preheated 425°F oven for 35–45 minutes, until internal temperature at the thickest part of the thigh reaches 165°F (74°C) and skin is golden-brown and crisp. If using more than one oven rack, rotate pans halfway through for even browning.

Rest and portion

Remove chickens from oven and tent loosely with foil. Rest 10–15 minutes to let juices redistribute. Carve each chicken into portions (breasts, thighs, drumsticks, wings) to be placed on buffet service trays. Reserve pan juices; drizzle a little over carved meat when plating.

Reduce oven to 400°F (200°C) after removing chickens or roast alongside if space allows. Toss halved baby potatoes with 0.5 cup olive oil, garlic powder, 2 tablespoons kosher salt and 1 tablespoon black pepper until evenly coated. Spread in a single layer on one or two sheet pans.

Roast for 25–30 minutes, tossing once halfway through, until potatoes are tender and edges are golden-brown. Remove from oven and toss with chopped parsley. Keep warm on a low-heat holding unit or cover and reheat briefly before service.

On sheet pans combine broccoli florets, sliced carrots and sliced red pepper. Drizzle with 0.5 cup olive oil, sprinkle 2 tsp salt and 1 tsp black pepper. Toss to coat in a single layer, leaving space between pieces for roasting.

Roast at 400°F (200°C) for 15–20 minutes until vegetables are tender-crisp and slightly charred at edges. Remove from oven and toss with 2 tablespoons lemon juice. Keep warm for buffet service or place in chafing pans and cover.

Garden salad set-up

In a large chilled bowl or buffet pan combine mixed salad greens, halved cherry tomatoes, sliced cucumber and sliced red onion. Place croutons in a separate bowl and balsamic vinaigrette in a serving container with ladle. Hold dressing on the side to prevent soggy greens. Garnish salad serving pan with lemon wedges and a light drizzle of olive oil if desired.

Caesar salad set-up

In a separate large bowl combine romaine leaves and croutons. Place shaved Parmesan and Caesar dressing in separate small bowls so guests can finish to taste. Tossing is done to order to preserve texture. Garnish tray with additional lemon wedges.

Arrange carved roast chicken portions on warm serving trays and drizzle reserved pan juices or a little finishing olive oil over meat. Place roasted potatoes and vegetable medley in chafing pans or warm hotel pans, stirring briefly before service to redistribute heat.

Label each dish (Entree, Side 1, Side 2, Garden Salad, Caesar Salad) and provide serving utensils. Garnish protein and sides with chopped parsley and lemon wedges. Maintain hot items at 140°F (60°C) or warmer and chilled salads below 41°F (5°C).