Catering Packages Recipe

Overview

This Classic Party Package feeds approximately 20 guests and includes marinated roasted chicken, roasted potatoes, mixed green salad, rolls, fruit, and mini desserts. Prepare components in parallel to meet a 180-minute estimated total time.

Marinated Roasted Chicken

1) Prep marinade: In a large mixing bowl combine 1 cup olive oil, 1 cup lemon juice, 8 minced garlic cloves, 2 tablespoons paprika, 2 teaspoons dried oregano, 1 cup honey, 2 tablespoons kosher salt, and 2 teaspoons black pepper. Whisk until emulsified. 2) Add chicken: Place 5 lbs boneless skinless chicken thighs into two hotel pans or large resealable bags. Pour marinade over chicken, toss to coat evenly. Marinate refrigerated for at least 2 hours and up to 8 hours (preferred overnight for deeper flavor). 3) Roast: Preheat oven to 400°F (200°C). Arrange thighs in a single layer on sheet pans/trays with some spacing. Reserve excess marinade. Roast for 25–30 minutes until internal temperature reaches 165°F (74°C) and juices run clear; rotate pans halfway through for even browning. For catering crispness, finish under broiler 1–2 minutes per tray, watching carefully. 4) Finish & hold: Remove and rest 10 minutes. Transfer to serving pans, spoon reserved warm marinade over the chicken, and keep in low-heat holding cabinet at 140–150°F (60–65°C) until service (up to 2 hours).

Roasted Potatoes

1) Prep potatoes: If not pre-roasted, parboil 8 lbs bite-sized potatoes in salted water for 8–10 minutes until just tender; drain and cool slightly. 2) Season: Toss potatoes with 1 cup melted unsalted butter, 4 tablespoons chopped fresh rosemary, 1 tablespoon kosher salt, and 2 teaspoons black pepper in large mixing bowls or hotel pans to coat evenly. 3) Roast: Spread in a single layer on sheet pans and roast in a 425°F (220°C) oven for 25–35 minutes, flipping once, until crisp and golden. 4) Hold: Transfer to hotel pans and keep warm at 140–150°F (60–65°C) for service.

Mixed Green Salad

1) Assemble: In large cooled salad bowls or portioned chafing pans, combine 4 lbs mixed salad greens, 4 cups halved cherry tomatoes, 4 cups sliced cucumber, and 2 cups thinly sliced red onion. 2) Dress & finish: Just before service, toss salad with 2 cups balsamic vinaigrette to taste (or serve dressing on the side in dispensers). Sprinkle 3 cups crumbled feta over top or pack separately to prevent sogginess. Keep chilled at 38–41°F (3–5°C) until service.

Rolls, Fruit & Desserts

1) Rolls: Warm assorted dinner rolls briefly in a low oven (300°F / 150°C) for 8–10 minutes if desired. Place rolls in baskets or hotel pans and include 40 butter packets. 2) Fruit platter: Arrange 10 lbs seasonal mixed fruit (cut and chilled) on service platters and keep refrigerated until service. 3) Desserts: Arrange 40 mini desserts on platters; keep at appropriate temperature (room temp for brownies/cookies; chilled for lemon bars) and label allergens.

Beverages & Service

Chill bottled water and canned soft drinks to 38–41°F (3–5°C) in coolers or refrigerated storage. Provide ice, service tongs, disposable cups, napkins, and serving utensils. Set up buffet with hot items (chicken and potatoes) under heat lamps or chafer pans, cold items on chilled surfaces, and desserts on a separate station.

Portioning & Timing

Portion guidelines: 5 lbs cooked chicken thighs ≈ 20 portions (4 oz cooked meat per guest). 8 lbs roasted potatoes ≈ 20 portions (6–7 oz each). 4 lbs greens ≈ 20 side salad portions. Start marinating 2–12 hours before service, roast potatoes and chicken 60–90 minutes before service to allow resting/holding. Final plating/arrangement for buffet: 30 minutes.

Food Safety & Transport

Keep cold items at ≤41°F (≤5°C) and hot items at ≥140°F (≥60°C) during transport and service. Use insulated carriers for hot pans and refrigerated transport for cold salads and desserts. Label trays with contents and reheating/holding instructions for on-site staff.