Recipes that feel special on a weeknight.

Ingredients

• 1 whole chicken (about 4 lb / 1.8 kg)
• 3 tbsp unsalted butter, softened
• 2 tbsp olive oil
• 1 lemon, zested and halved
• 4 garlic cloves, minced
• 2 tsp fresh thyme leaves
• 2 tsp chopped fresh rosemary
• 1.5 tsp kosher salt
• 0.75 tsp freshly ground black pepper
• 1 small onion, quartered

Steps

1. Heat the oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels.
2. Mix butter, olive oil, lemon zest, garlic, thyme, rosemary, salt, and pepper into a soft paste.
3. Rub the paste under the breast skin and all over the chicken. Stuff the cavity with lemon halves and onion.
4. Roast breast-side up on a rack for 60–70 minutes until the thickest part of the thigh reaches 165°F (74°C).
5. Rest 10–15 minutes before carving. Spoon pan juices over the meat and serve.

Pair with Creamy Mushroom Risotto or finish with Dark Chocolate Olive Oil Cake.

Ingredients

• 1.5 cups arborio rice
• 12 oz mixed mushrooms, sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups warm vegetable or chicken stock
• 0.5 cup dry white wine
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 0.75 cup grated Parmesan
• Salt and black pepper to taste
• Chopped parsley for serving

Steps

1. Warm the stock in a saucepan and keep it at a gentle simmer.
2. In a wide pot, heat olive oil and sauté mushrooms until browned; season and set aside.
3. In the same pot, cook onion until soft, add garlic, then toast the rice for 1–2 minutes.
4. Deglaze with wine. Add warm stock one ladle at a time, stirring until mostly absorbed before the next addition.
5. When rice is al dente and creamy (about 18–22 minutes), fold in mushrooms, butter, and Parmesan. Adjust seasoning and finish with parsley.

Serve beside Lemon Herb Roast Chicken or keep it light with Seared Salmon with Citrus.

Ingredients

• 2 salmon fillets (6 oz / 170 g each), skin on
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 orange, juiced and zested
• 0.5 lemon, juiced
• 1 tsp honey
• 1 garlic clove, minced
• Salt and black pepper
• Fresh dill or chives for garnish

Steps

1. Pat salmon dry and season generously with salt and pepper.
2. Heat olive oil in a skillet over medium-high. Place salmon skin-side down and cook undisturbed 4–5 minutes until skin is crisp.
3. Flip and cook 2–4 minutes more until just opaque in the center. Transfer to plates.
4. Lower heat; add butter, garlic, citrus juices, zest, and honey. Simmer 30–60 seconds into a light glaze.
5. Spoon the citrus butter over the salmon and finish with dill or chives.

Round out the plate with Creamy Mushroom Risotto, then dessert with Dark Chocolate Olive Oil Cake.

Ingredients

• 1 cup all-purpose flour
• 0.75 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 0.5 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp kosher salt
• 2 large eggs
• 0.75 cup extra-virgin olive oil
• 1 cup whole milk
• 1 tsp vanilla extract
• Powdered sugar for dusting (optional)

Steps

1. Heat oven to 350°F (175°C). Oil a 9-inch round pan and line the bottom with parchment.
2. Whisk flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl.
3. In another bowl, whisk eggs, olive oil, milk, and vanilla until smooth.
4. Pour wet into dry and stir just until combined. Spread batter in the pan.
5. Bake 35–40 minutes until a toothpick comes out with a few moist crumbs. Cool, dust with powdered sugar if desired, and slice.

After Lemon Herb Roast Chicken or Seared Salmon with Citrus, this cake is the quiet finish.