Jul 09 2026
Restaurants›Cornbread Newark›Chicken (catering 8-10 People) Recipe

Chicken (catering 8-10 People) Recipe

Inspired by Cornbread Newark
Time2h
Serves10

Make Chicken (catering 8-10 People) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Optional Sides

Method

Preparation of Chicken

  1. 1

    Preheat the Oven

    Preheat your oven to 220°C (425°F). This high temperature will help achieve a crispy skin.

  2. 2

    Prepare the Marinade

    In a bowl, combine the olive oil, minced garlic, juice of the lemons, chopped rosemary, salt, and black pepper. Mix well to create a marinade.

  3. 3

    Marinate the Chicken

    Place the whole chickens in a large roasting pan. Pour the marinade over the chickens, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.

  4. 4

    Arrange for Roasting

    After marinating, squeeze the lemon halves over the chickens and place them in the oven. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F).

  5. 5

    Rest the Chicken

    Once done, remove the chickens from the oven and let them rest for 10-15 minutes before carving. This helps the juices redistribute.

Preparation of Optional Sides

  1. 6

    Roast the Vegetables

    While the chicken is cooking, chop your choice of vegetables (such as carrots, potatoes, and bell peppers). Toss them with olive oil, salt, and pepper, and roast in the oven for the last 30 minutes of the chicken's cooking time.

  2. 7

    Cook the Rice

    In a pot, combine 2 cups of rice with 4 cups of water. Bring to a boil, then reduce to a simmer and cover for about 18 minutes or until the water is absorbed. Fluff with a fork before serving.

  3. 8

    Prepare the Gravy

    Use the drippings from the chicken to make gravy. In a saucepan, combine drippings with a tablespoon of flour to thicken, whisking until smooth, then season to taste.

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