Banquet Menu Recipe

Wash and spin-dry the salad greens. Place greens in a large bowl with sliced cucumber, halved cherry tomatoes and thinly sliced red onion.

In a small jar whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper until emulsified.

Just before serving, toss the salad with the dressing to lightly coat. Taste and adjust seasoning if needed. Transfer to a serving bowl or platter.

Prepare and season

Preheat oven to 200°C (400°F). Pat the chicken dry with paper towels. Season the cavity with 1 tsp kosher salt and 1/2 tsp black pepper. Stuff the cavity with the halved lemon and a few sprigs of thyme and rosemary if available.

Herb butter

In a small bowl combine the softened butter, chopped rosemary, thyme leaves and minced garlic. Add a pinch of kosher salt (about 1/2 tps) and black pepper, then mix until smooth.

Loosen the skin over the breast and thighs with your fingers and spread about two-thirds of the herb butter directly under the skin over the breast meat. Rub the remaining butter all over the outside of the chicken and drizzle with olive oil. Tie the legs with kitchen twine and tuck the wing tips under.

Place the chicken on a rack set in a roasting pan. Roast at 200°C (400°F) for 45–55 minutes (approx. 20 minutes per 500 g), basting once with pan juices after 30 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 75°C (165°F) and juices run clear.

Remove the chicken from the oven and let rest for 15 minutes before carving. Reserve pan drippings for gravy.

While the chicken roasts, bring a large pot of salted water to a boil. Add the carrots and cook for 6–8 minutes until just tender. Drain well and set aside.

In a large skillet over medium heat melt the butter. Add the brown sugar and stir until dissolved and bubbling lightly. Add the cooked carrots, orange juice, salt and pepper. Toss to coat and simmer for 3–4 minutes until glaze thickens and clings to the carrots.

Remove from heat and stir in chopped parsley. Keep warm until serving.

Place the potato pieces in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–18 minutes.

Drain the potatoes thoroughly and return them to the hot pot to dry for 1–2 minutes. Mash with a potato masher or pass through a ricer for extra-smooth texture.

Warm the milk and butter together until the butter melts. Fold the warm milk-butter mixture and sour cream into the mashed potatoes until smooth and creamy. Stir in chopped chives, then season with salt and black pepper to taste.

Keep covered and warm until ready to serve.

After removing the roasted chicken, place the roasting pan over medium heat on the stovetop (or transfer pan drippings to a saucepan). Add the butter to the pan and melt, scraping up any browned bits.

Whisk in the flour and cook for 1–2 minutes to form a roux, stirring constantly so it doesn’t burn.

Gradually whisk in the chicken stock and reserved pan drippings. Bring to a gentle simmer and cook until the gravy thickens, about 5–8 minutes. Season with salt and pepper to taste. Strain if a smoother gravy is desired.

Keep warm until serving.

Carve the rested chicken and arrange on a large platter. Spoon some gravy over slices or serve gravy on the side in a warmed gravy boat.

Arrange mashed potatoes and glazed carrots alongside the chicken. Sprinkle chopped parsley over the chicken and vegetables and serve lemon wedges on the side for squeezing.

Plate individual servings or present family-style for a banquet. Reheat any components gently if needed and taste for final seasoning before serving.