Place Chicken onto a sizzle platter. Cook in a 500°F oven until heated through, about 8 minutes.
Gently heat Blended Oil in a saute pan over medium heat. Carefully add Root Vegetables. Season with salt and za'atar. Sear on one side for 2 minutes.
Carefully turn Vegetables over. Add orange juice and butter. Bring to a simmer and cook until a light sauce is created.
Gently toss to coat the Vegetables evenly with the glaze. Taste and adjust seasoning as needed.
Spread Celery Root Puree along the top left corner of the plate, from the 9 o'clock position to the 12 o'clock position, as shown in the photo.
Stack the Vegetables onto the center of the plate.
Lean the Chicken Thigh, then Breast, against the right side of the Vegetables, as shown in the photo.
Spoon the Sherry Chicken Jus around the plate, as shown in the photo.
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