Plated Meal Recipe

Marinate

Pat chicken breasts dry with paper towels. In a bowl combine 4 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, 2 tsp kosher salt, 1 tsp freshly ground black pepper and 2 tbs lemon juice. Rub mixture evenly over chicken, coating under the skin where possible. Let marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours (bring to room temperature 30 minutes before cooking).

Roast

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil and sear chicken breasts skin-side down until golden brown, about 4–5 minutes. Flip and sear the other side for 2 minutes. Transfer skillet to the oven and roast until internal temperature reaches 160–165°F (71–74°C), about 12–18 minutes depending on thickness. Remove from oven and tent loosely with foil for 5–7 minutes (carryover will bring to safe temperature).

Cook potatoes

Place peeled and cut potatoes 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 and cook until potatoes are tender and fork easily pierce, 15–20 minutes. Drain thoroughly.

Mash & finish

While potatoes cook, heat milk and 6 tbs butter with 3 minced garlic cloves in a small saucepan until butter melts and mixture is warm (do not boil) to infuse garlic. Return drained potatoes to pot or a warm bowl and mash to desired texture. Gradually add warm milk-butter-garlic mixture and 3 tbs grated Parmesan, mashing until smooth and creamy. Season with 2 tsp salt and 1 tsp black pepper. Keep warm until plating; cover to retain heat.

Cook carrots

Place baby carrots in a medium saucepan and add water to cover by 1 inch and 1/2 tsp salt. Bring to a simmer and cook until just tender, about 8–10 minutes. Drain and set aside.

Sauté and glaze

In a large sauté pan over medium heat, melt 3 tbs butter. Add drained carrots and haricots verts and cook, stirring, until haricots verts are bright green and crisp-tender, about 3–4 minutes. Add 2 tbs honey and 1 tsp lemon zest, toss to coat and heat through 1–2 minutes. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and keep warm.

Deglaze pan

After removing chicken from the searing skillet, place skillet over medium heat on the stovetop (be careful of hot handle). Add minced shallot and sauté 1 minute in the drippings. Pour in 1 cup dry white wine to deglaze, scraping browned bits from the bottom with a wooden spoon. Reduce wine by half, about 2–3 minutes.

Finish sauce

Add 2 cups chicken stock and 2 thyme sprigs. Simmer until sauce reduces by one-third and slightly thickens, about 6–8 minutes. Remove thyme sprigs. Off heat, whisk in 2 tbs cold cubed butter one piece at a time to slightly thicken and gloss the sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Keep warm in a small saucepan or pour into a gravy boat for service.

To plate each serving, spoon a portion of mashed potatoes (about 3/4 cup) to one side of the plate. Place one herb-roasted chicken breast beside the potatoes. Arrange a small bundle of honey-glazed carrots and a handful of haricots verts next to the chicken. Spoon 1–2 tbs pan jus over the chicken and around the plate. Sprinkle chopped parsley over vegetables and chicken. Serve with a lemon wedge on the side to squeeze over the chicken if desired.

For buffet service: hold mashed potatoes in a warming tray covered to prevent drying. Keep chicken warm in a hotel pan with a lid at 140–150°F. Keep vegetables in shallow covered pans and reheat gently if needed. Place pan jus in a ladle-ready container for servers to finish plates or guests to add at service.