Choose your main: crispy lemon-herb chicken thighs, slow-braised beef/lamb, or a whole-roasted spiced cauliflower.

Preheat the oven to 425°F/220°C for chicken or cauliflower, or to 325°F/165°C for braising.

Line a large sheet pan and pull out a Dutch oven if braising.

For crispy lemon-herb chicken, pat thighs dry. Season with salt, pepper, smoked paprika, and thyme.

Toss baby potatoes with olive oil, smashed garlic, lemon wedges, salt, and rosemary on a sheet pan. Nestle chicken on top, skin side up. Roast for 40-50 minutes until skin is crisp and potatoes are tender.

Finish with a squeeze of lemon.

For slow-braised beef/lamb, salt generously. Sear in Dutch oven with a little oil until browned. Add sliced onions, carrots, garlic, tomato paste, cumin, and smoked paprika; sauté for 3 minutes.

Deglaze with stock or red wine. Add bay leaf and thyme. Cover and bake until fork-tender, skimming fat and reducing liquid as needed.

For whole-roasted cauliflower, trim leaves but keep core. Whisk olive oil, Dijon, honey, smoked paprika, soy sauce, and chili flakes. Rub all over. Roast on a sheet pan tented with foil for 40 minutes, then uncover for 20-30 minutes until deeply browned.

Make a grain salad: Cook quinoa or farro according to package. Toss warm grains with parsley, lemon juice, olive oil, salt, and pepper. Fold in chickpeas, halved tomatoes, feta, and red wine vinegar.

Blanch broccolini or green beans in salted water for 2-3 minutes, then toss with olive oil, lemon zest, and chili flakes, or roast alongside chicken for the last 12-15 minutes.

Make a yogurt-tahini sauce by stirring yogurt with tahini, Dijon, lemon juice, salt, pepper, and honey, thinning with water to drizzle.

Warm bread by slicing and brushing with olive oil. Toast in the oven until crisp at edges.

Plate your chosen hero with roasted potatoes or grain salad, add greens, spoon on sauce, and sprinkle with parsley or grated Parmesan.