Replate chicken from pile to composed entree

The chicken entree tastes balanced, but the plate reads as separate piles: chicken center, potatoes behind, greens on the rim, sauce under everything. Focal point -> support and height -> color contrast -> garnish purpose The common shortcut is to add a herb pile or extra sauce when the real issue is missing hierarchy. That creates more activity without giving the eye a first read. Step 1 - Focal address Place the chicken at the upper-left third with the crisp skin visible and angled toward the guest. The chicken is the menu promise. Giving it a thirds address creates hierarchy…

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