How To Sunday: A Lazy-Fancy Lunch with Coyuchi and Il Buco Vita Pt 2
Pajamas 'til noon, table set by two — Lazy Fancy never felt so good
Today’s post is in partnership with my pals at Coyuchi and Il Buco Vita. If you want to work with Lazy-Fancy give us a shout at ciao@oliviamuniak.com
If there’s one thing I learned from my mother—and from growing up in the hum of a restaurant that was equal parts casual and refined—it’s the beauty of a room-temperature meal. My parents and their chefs took cues from the markets and cafés of Italy and the Mediterranean, where prepared dishes aren’t hidden away in cold cases. Food is served as it was meant to be: abundant, generous, ready when you are.
It’s not just about presentation (though that overflowing table is a moment). When my mom entertained, she leaned into this style of hosting for a reason. It meant she could actually be at the table—glass of wine in hand, laughing, connecting—instead of fussing over a dish that had to be served hot. Honestly, everything tasted better because she was relaxed and enjoying it alongside us. Plus, with most of the work done ahead of time, she always had the kitchen reset and calm before guests walked in the door.
There are certain dishes—roasted salmon, grilled chicken, grain salads—that truly shine at room temp. In my opinion, the fridge is the enemy of great make-ahead cooking. We're not chasing perfection here, just a good time around the table.
This menu is made for a lazy Sunday. Simple ingredients, minimal fuss, and a one-pan wonder to anchor it all so you can ease into the day. Start by making the Chermoula and Romesco sauces—both come together in 15–20 minutes and can be done the day before if you’re feeling ambitious. Once those are ready, rub the chicken with chermoula, toss the potatoes on the pan, and get it all into the oven.
While everything roasts, throw together a market herb salad—mine usually includes shaved fennel, snap peas, radishes, and a mess of herbs: basil, dill, cilantro, parsley, mint—whatever’s on hand. Dress it in a champagne vinaigrette, and crumble some feta over the top if you’ve got it.
After the chicken and potatoes are done, let the chicken rest and cool slightly (this is key!). Set the potatoes aside, turn on the broiler, and use the same pan to quickly roast asparagus and toast some thick slices of sourdough brushed with olive oil.
The result? A meal that feels thoughtful but unfussy. Just as happy served at room temp as it is warm from the oven—and best of all, you’ll actually be at the table to enjoy it.
One of my number one hosting rules is to pull out all my tableware and linens the day before, so setting the table on Sunday feels effortless.
Over time, I’ve built a collection of Vita tablewares I love to mix and match — the traditional green spatterware from the Montegranaro collection layered with the neutral Bevgana pieces. The Pienza decanter which comes in a rainbow of hues is another functional must-have to decorate my table. I added a new Coyuchi embroidered linen runner and striped napkins from the pop-up in Amagansett — a simple seasonal update that instantly makes my table feel fresh. I always recommend picking up a new set of linens at the turn of the season; it’s an easy way to breathe new life into your existing pieces.
Chermoula Roasted Chicken Quarters with Crispy Skin & Potatoes
A one-pan wonder—enhanced with a cast iron sear for a crisp chicken skin and roasted potatoes that soak up all the good stuff.
Serves: 4
Ingredients:
4 bone-in, skin-on chicken leg quarters
1.5 lbs baby Yukon gold potatoes, halved (or quartered if large)
2 tbsp olive oil, plus more for the pan
Salt + freshly ground black pepper
Method:
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment or foil.
Prep the potatoes: On the sheet pan, toss potatoes with 1 tbsp olive oil, a big pinch of salt and pepper. Spread them into a single layer.
Prep the chicken: Pat chicken dry with paper towels (this is key). Generously salt the chicken and brown the skin. Heat a cast iron skillet over medium-high heat. Once hot, drizzle in a little olive oil. Sear the chicken skin-side down for about 4–5 minutes, or until the skin is golden and crisp. You’re not cooking it through—just getting that perfect browning. Flip briefly to sear the underside for 1 minute.
Transfer to the sheet pan: Nestle the seared chicken skin-side up among the potatoes. Spoon 3 tablespoons of the chermoula sauce over the chicken and potatoes.
Roast for 40–50 minutes, until chicken is cooked through (165°F/75°C internal temp) and potatoes are tender and golden at the edges. If needed, broil for the last 2–3 minutes to deepen color.
Rest 5–10 minutes before serving. Spoon pan juices over everything.
To Serve pair with a simple green salad, or more spoonfuls of chermoula, or garlic yogurt.
Chermoula (The Everything Marinade)
A Moroccan staple with a herb-forward bite — perfect for spooning over roasted chicken or flame-kissed fish, grilled veg, or swirled into labneh.
Serves: 1 small jar
Ingredients:
1 bunch fresh cilantro, roughly chopped (stems and all)
1/2 bunch flat-leaf parsley, chopped
2 cloves garlic, smashed
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp red chili flakes (or more, if you like heat)
Zest of 1 lemon + juice of half
1/2 tsp salt
1/3 cup extra virgin olive oil (plus more if needed)
Optional: 1/2 preserved lemon rind, finely chopped (if you have it, use it — it changes everything)
Method:
Blend it rustic — In a food processor or with a mortar and pestle (yes, romantic and worth it), pulse the herbs, garlic, spices, lemon zest, and juice just until a loose paste forms. Think textured, not smooth. You're not making baby food.
Pour in the olive oil while pulsing until the mixture emulsifies slightly — you want it spoonable, not soupy. Taste and adjust with salt, chili, or more lemon if needed. The flavor should hit every note: bright, earthy, a little heat.
Serve immediately, or let it sit an hour to deepen. Keeps in the fridge for 3–4 days (though let it come to room temp before using again — cold olive oil is no one’s friend).
Asparagus with Romesco Sauce
A vibrant Spanish-inspired dish — tender-crisp asparagus charred under the broiler, finished with a spoonful of smoky romesco sauce that brings it all to life.
Serves: 4
Ingredients
For the Asparagus:
1 bunch asparagus, ends trimmed
1 tbsp olive oil
Salt and freshly cracked black pepper
Optional: lemon wedges for serving
For the Romesco Sauce:
1 large roasted red bell pepper, peeled (from a jar or homemade)
1 small garlic clove
1/3 cup toasted almonds (or hazelnuts)
2 tbsp sherry vinegar (or red wine vinegar)
1/2 tsp smoked paprika
Pinch of red pepper flakes (optional)
1/4 cup olive oil
Salt, to taste
Method:
Make the Romesco:
In a blender or food processor, combine the red pepper, garlic, toasted nuts, vinegar, paprika, and red pepper flakes.
Pulse until chunky, then drizzle in olive oil while blending until smooth but still textured.
Season with salt and adjust with more vinegar or oil to taste. Set aside.
Broil the Asparagus:
Preheat broiler to high. Line a sheet pan with foil or parchment.
Toss asparagus with olive oil, salt, and pepper.
Spread in a single layer and broil for 5–7 minutes, turning once, until tender and lightly charred.
Serve:
Transfer asparagus to a platter.
Spoon romesco sauce onto a platter and lay the asparagus over the sauce.
Finish with a squeeze of lemon and a few flakes of sea salt, if desired.
Serve with thick sliced toasted bread