3 Course Dinner Buffet Recipe
Make 3 Course Dinner Buffet Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Starter — Mixed Greens & Roasted Beet Salad with Goat Cheese Vinaigrette
Main Course — Herb-Roasted Chicken Thighs, Garlic-Parmesan Roasted Potatoes, Roasted Seasonal Vegetables
Dessert — Mini Chocolate Pots with Whipped Cream and Berries
Method
Starter — Mixed Greens & Roasted Beet Salad with Goat Cheese Vinaigrette
- 1
Prep beets (if not pre-cooked)
Preheat oven to 400°F (200°C). Wrap whole beets in foil and roast for 45–60 minutes until tender when pierced. Cool, peel, and slice or quarter. Allow to cool to room temperature before assembling.
- 2
Make the vinaigrette
In a medium bowl, whisk together 6 tablespoons extra-virgin olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until emulsified. Taste and adjust seasoning.
- 3
Assemble salad
In a large serving bowl or platter, place 10 cups mixed greens. Scatter the cooled roasted beets, 1 cup thinly sliced red onion, 1 cup toasted walnuts, and 1 cup crumbled goat cheese over the greens. Drizzle the vinaigrette over the salad just before service and toss gently to coat. Serve in batches so greens remain crisp.
Main Course — Herb-Roasted Chicken Thighs, Garlic-Parmesan Roasted Potatoes, Roasted Seasonal Vegetables
- 4
Prep and marinate chicken
Preheat oven to 425°F (220°C). Pat 20 chicken thighs dry with paper towels. In a large bowl combine 6 tablespoons olive oil, 2 tablespoons chopped fresh rosemary, 2 tablespoons thyme leaves, 6 minced garlic cloves, 2 tablespoons lemon zest, 2 tablespoons salt, and 2 teaspoons black pepper. Toss chicken in the herb mixture to coat thoroughly. Let sit at room temperature 20–30 minutes or refrigerate up to 4 hours (bring to room temp 30 minutes before roasting).
- 5
Prep potatoes
Toss 6 cups halved baby potatoes with 4 tablespoons olive oil, 6 minced garlic cloves, 1 cup grated Parmesan, 2 teaspoons dried oregano, 2 teaspoons salt, and 1 teaspoon black pepper. Spread in a single layer on a large rimmed baking sheet.
- 6
- 7
Roast
Place chicken thighs skin-side up on a third sheet pan (or use two pans if needed) and roast in the 425°F oven. Roast time: chicken 35–45 minutes until internal temperature reaches 165°F (74°C) and skin is crisp; potatoes 30–35 minutes until golden and tender; vegetables 18–25 minutes depending on type (denser veg longer, tender veg shorter). For efficiency, place potatoes and chicken in the oven at the same time; add vegetables on a rack where they will roast in 18–25 minutes later so all finish roughly together. If chicken skin browns too quickly, tent loosely with foil.
- 8
Finish and rest
When chicken reaches 165°F, remove from oven and let rest 8–10 minutes before serving to lock juices. Toss roasted potatoes briefly to redistribute Parmesan and crisp edges. If serving buffet-style, carve or arrange thighs on a warmed tray, keep potatoes and vegetables in shallow pans, and replenish as guests serve.
Dessert — Mini Chocolate Pots with Whipped Cream and Berries
- 9
Make chocolate custard
Chop 12 oz dark chocolate and place in a heatproof bowl. In a medium saucepan, warm 2 cups heavy cream over medium heat until just simmering (do not boil). Remove from heat and pour about a quarter of the hot cream over the chocolate; let sit 1 minute then stir until smooth. Whisk the remaining cream into the chocolate until fully combined.
- 10
Temper egg yolks
In a separate bowl, whisk 6 egg yolks with 1 tablespoon granulated sugar and 1 teaspoon vanilla until slightly thickened. Slowly drizzle ~1/2 cup of the warm chocolate-cream mixture into the yolks while whisking constantly to temper. Then whisk the tempered yolk mixture back into the saucepan with the remainder of the chocolate-cream, stirring constantly over low heat for 2–3 minutes until mixture thickens slightly and coats the back of a spoon (do not boil).
- 11
- 12
Make whipped cream & serve
Just before serving, whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form. Spoon or pipe whipped cream onto each chilled chocolate pot and top with a mix of fresh berries (3 cups total). Serve chilled. Keep extra pots refrigerated and replenish on the buffet as needed.