chicken main dishes for a dinner party

I like this recipe for "birthday chicken" by Clothilde of Chocolate and Zucchini:
http://chocolateandzucchini.com/archives/2007/08/caramelized_chicken_with_green_olives_and_prunes.php

Ina Garten's recipe for lemony chicken breast would be a great summer entree. I sent this recipe to my mom when she asked for advice on a new and easy way to use chicken breast, and she gave it two thumbs up. Easy and few ingredients. (photo below taken from google images)

http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/index.html

Martha Stewart has a recipe for sweet and sticky drumsticks which I have adapted in the past for chicken thighs and breasts. You make a marinade from red wine, brown sugar, soy, ginger and garlic and then slow-grill them for a moist, finger licking result. They key is scoring the raw chicken to the bone so the marinade seeps all the way through. It's not the fanciest dish but every time I've made them they've been hugely successful.

http://www.marthastewart.com/351602/sweet-and-sticky-grilled-drumsticks

I love chicken breasts, heres one from the site thats company worthy & complements most sides. http://www.food52.com/recipes/1075_pan_roasted_chicken_breast_with_dijon_sauce_and_crispy_pancetta

We also almost always use thighs, marinating overnight, and grilling a good while. We either do an asiany version with onion, cilantro, soy, mirin, chili garlic and apricot jam or a mexican version with achiote, orange juice, onion, garlic, cilantro. Both can be done ahead of time and chopped and served with an assemble-it-yourself spread...either a big chopped salad or tacos.

Here's a recipe Merrill posted early on, which I tried within a few days after she posted it, for a last-minute, small dinner party:
http://food52.com/recipes/4168_chicken_with_sausage_white_wine_and_artichokes

It's excellent! It holds well, it's flavorful and moist, and the artichokes and sausages provide nice, unexpected treats. I highly recommend this recipe.

I've since taken those flavors/ingredients and adapted the recipe to use with a braised spatchcocked bird. I add a fistful of fresh herbs -- generally, parsley and marjoram or Italian oregano, which is like a cross between Greek oregano and marjoram. It's one of my younger son's favorite dishes. I'll be making it tonight, in fact!! ;o)

When cooking for a larger group I prefer to use chicken thighs rather than breasts http://www.food52.com/recipes/837_walking_spanish_down_the_hall_chicken_thighs They are inexpensive and easier to portion. This past weekend I had to prepare dinner for 15. I based the main course on a Suzane Goin recipe for "Devil's Thighs" which she adapted from Julia Child and I adapted from Suzanne. See "Sunday Suppers at Luques". These are best marinaded overnight, and I think actually could be served cold like fried chicken if necessary.