A whole Rotisserie Chicken served with your choice of 4 individual sides, 4 dinner rolls, and 12oz Signature Chalet dipping sauce.

Classic Family Pack

Enjoy a delicious meal for two for only $19.99 with the purchase of two beverages every Tuesday.

2 Can Dine Deal

Tender, juicy Canadian AAA Beef served with our famous Rotisserie Chicken.

Chicken & Roast Beef Combo

Enjoy a leg of our famous slow-roasted Rotisserie Chicken, served with our Signature Chalet Dipping Sauce, a dinner roll, and your choice of side.

Quarter Chicken Dinner

A light, golden chicken noodle soup in the style of the one served with Swiss Chalet dinners: tender roasted chicken, carrot, celery and egg noodles in a clear, savoury chicken broth.

Swiss Chalet Chicken Noodle Soup (Copycat)

A thin, savoury, lightly spiced chicken-and-tomato dipping sauce in the style of the one served with Swiss Chalet's rotisserie chicken and fries.

Swiss Chalet Sauce (Copycat)

A rotisserie-style chicken marinade in the spirit of Swiss Chalet: onion salt, tomato, brown sugar and warm herbs and spices, soaked overnight and roasted until the skin turns deep golden.

Swiss Chalet Chicken Marinade (Copycat)

A quarter of our famous Rotisserie Chicken and Half Rack BBQ Back Ribs. Served with your choice of side, creamy coleslaw, a dinner roll and Signature Chalet Dipping Sauce.

1/2 Rack Back Ribs & Quarter Chicken

Indulge in a full rack of our mouthwatering BBQ Back Ribs at Swiss Chalet in Fredericton and make it All-You-Can-Eat for just $1 more.

All-You-Can-Eat Ribs Monday Special

Preheat your oven to 350°F (175°C). If using a store-bought rotisserie chicken, simply remove it from the packaging and place it on a baking tray. Heat in the oven for about 20-25 minutes to warm through.

Cook the Chicken

Boil potatoes until tender, about 15-20 minutes. Drain, mash, and mix with butter, milk, salt, and pepper to taste.

Prepare Mashed Potatoes

In a large bowl, combine shredded cabbage, carrots, and coleslaw dressing. Toss well and refrigerate until ready to serve.

Prepare Coleslaw

Bring a large pot of salted water to a boil. Add corn and cook for about 5-7 minutes until tender. Drain and serve with butter.

Cook Corn on the Cob

Cook macaroni according to package instructions. Drain and mix with cheese sauce until well coated.

Prepare Macaroni and Cheese

Slice the warmed rotisserie chicken and arrange it on a serving platter. Serve with the prepared sides, dinner rolls, and Signature Chalet dipping sauce.

Plate the Meal

Whole Rotisserie Chicken

Signature Chalet Dipping Sauce

Mashed Potatoes

Coleslaw

Corn on the Cob

Macaroni and Cheese

Dinner Rolls

<p>One whole rotisserie chicken, four sides, four rolls and a big container of dipping sauce: the Swiss Chalet family pack is dinner for four with almost no planning. This version warms a rotisserie chicken in the oven and builds the sides from scratch while it heats. Prefer to cook your own bird? Roast one with our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-marinade">Swiss Chalet chicken marinade</a> instead.</p>
<p><strong>Best for:</strong> busy weeknights and family dinners  ·  <strong>Pairs with:</strong> our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet sauce</a></p>
<h3>The short <em>version</em></h3>
<ul>
  <li><strong>Chicken:</strong> 350°F for 20 to 25 minutes to warm a rotisserie chicken through.</li>
  <li><strong>Sides:</strong> mashed potatoes, coleslaw, corn on the cob and macaroni and cheese, one portion each per person.</li>
  <li><strong>Order of work:</strong> start the potatoes first (15 to 20 minutes), then the corn (5 to 7 minutes), then the macaroni.</li>
</ul>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>Make the coleslaw first and chill it. It only needs tossing, and it keeps the stovetop free for the hot sides.</p>
</blockquote>
<h4>Nutrition per serving (estimate)</h4>
<ul itemscope itemtype="https://schema.org/NutritionInformation">
  <li><strong>Serving size:</strong> <span itemprop="servingSize">1/4 chicken with one portion of each side and a roll</span></li>
  <li><strong>Calories:</strong> <span itemprop="calories">1,500 calories</span></li>
  <li><strong>Protein:</strong> <span itemprop="proteinContent">67 g</span></li>
  <li><strong>Carbohydrates:</strong> <span itemprop="carbohydrateContent">150 g</span></li>
  <li><strong>Fat:</strong> <span itemprop="fatContent">80 g</span></li>
  <li><strong>Sodium:</strong> <span itemprop="sodiumContent">2,200 mg</span></li>
</ul>
<p><em>Our rough estimate from the ingredients. It is not the restaurant's published figure.</em></p>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I use a store-bought rotisserie chicken?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes, that is what this recipe assumes. Warm it at 350°F for 20 to 25 minutes before slicing.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I make the sides ahead?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">The coleslaw can be made ahead and chilled until serving. The potatoes, corn and macaroni are best cooked fresh.</span></p>
  </li>
</ul>
<h4>More from Swiss Chalet</h4>
<ul>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet Sauce (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-marinade">Swiss Chalet Chicken Marinade (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-noodle-soup">Swiss Chalet Chicken Noodle Soup (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/chicken-roast-beef-combo">Chicken &amp; Roast Beef Combo</a></li>
</ul>

Preheat your oven to 400°F (200°C). In a bowl, mix olive oil, minced garlic, lemon juice, salt, and pepper. Coat the chicken breasts with this mixture.

Prepare the Chicken

Place the chicken breasts on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and juices run clear.

Bake the Chicken

While the chicken is baking, steam the mixed vegetables until tender, about 5-7 minutes.

Prepare the Vegetables

Once the chicken is done, let it rest for a few minutes, then slice it and serve alongside the steamed vegetables. Sprinkle parmesan cheese over the vegetables for extra flavor.

Serve

Boneless Chicken Breasts

Olive Oil

Garlic

Lemon Juice

Salt

Black Pepper

Mixed Vegetables (carrots, broccoli, bell peppers)

Parmesan Cheese

<p>A simple dinner for two in the spirit of the Swiss Chalet 2 Can Dine Deal: lemon-garlic chicken breasts roasted until juicy, with steamed carrots, broccoli and bell peppers on the side. Everything is on the table in about 40 minutes.</p>
<p><strong>Best for:</strong> weeknight dinner for two  ·  <strong>Pairs with:</strong> our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet sauce</a> for dipping</p>
<h3>Why it <em>works</em></h3>
<ul>
  <li><strong>Quick marinade:</strong> olive oil, garlic and lemon juice coat the chicken, no long soak needed.</li>
  <li><strong>Hands-off:</strong> the chicken bakes at 400°F while the vegetables steam.</li>
  <li><strong>Finish:</strong> a spoonful of parmesan over the vegetables adds salty, savoury depth.</li>
</ul>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>Rest the chicken for a few minutes before slicing so the juices stay in the meat.</p>
</blockquote>
<h4>Nutrition per serving (estimate)</h4>
<ul itemscope itemtype="https://schema.org/NutritionInformation">
  <li><strong>Serving size:</strong> <span itemprop="servingSize">1 chicken breast with 1 cup vegetables</span></li>
  <li><strong>Calories:</strong> <span itemprop="calories">360 calories</span></li>
  <li><strong>Protein:</strong> <span itemprop="proteinContent">42 g</span></li>
  <li><strong>Carbohydrates:</strong> <span itemprop="carbohydrateContent">10 g</span></li>
  <li><strong>Fat:</strong> <span itemprop="fatContent">16 g</span></li>
  <li><strong>Sodium:</strong> <span itemprop="sodiumContent">800 mg</span></li>
</ul>
<p><em>Our estimate from the ingredients, not a restaurant figure.</em></p>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">How do I know the chicken is done?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Bake 25 to 30 minutes, until the juices run clear and the centre is no longer pink.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I roast the vegetables instead of steaming?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. Toss them with a little oil and roast on the same pan; steaming takes 5 to 7 minutes and keeps them lighter.</span></p>
  </li>
</ul>
<h4>More from Swiss Chalet</h4>
<ul>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet Sauce (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-marinade">Swiss Chalet Chicken Marinade (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-noodle-soup">Swiss Chalet Chicken Noodle Soup (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/quarter-chicken-dinner">Quarter Chicken Dinner</a></li>
</ul>

Preheat your oven to 375°F (190°C). Rub the whole chicken with olive oil, then season it with garlic powder, paprika, salt, black pepper, and lemon juice. Place rosemary inside the cavity of the chicken.

Place the chicken on a roasting rack in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.

Preheat your oven to 325°F (165°C). In a small bowl, mix minced garlic, onion powder, salt, black pepper, and thyme. Rub this mixture all over the Canadian AAA beef roast.

Prepare the Roast Beef

Place the roast in a roasting pan and pour beef broth around it. Roast in the preheated oven for about 2 hours, or until the desired doneness is reached. Let it rest for 15 minutes before slicing.

Cook the Roast Beef

Whole chicken

Olive oil

Garlic powder

Paprika

Black pepper

Lemon juice

Fresh rosemary

Canadian AAA beef roast

Garlic cloves, minced

Onion powder

Thyme

Beef broth

<p>Herb-roasted chicken and a tender garlic-and-thyme beef roast on one table. This is our at-home take on the chicken and roast beef combo. Start with a bowl of our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-noodle-soup">chicken noodle soup</a> to make it a full Swiss Chalet-style dinner, and try our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-marinade">Swiss Chalet chicken marinade</a> if you want a more rotisserie-style bird.</p>
<h4>The short version</h4>
<ul>
  <li><strong>Chicken:</strong> olive oil, garlic, paprika, lemon juice and rosemary in the cavity, roasted at 375°F for about 1¼ hours.</li>
  <li><strong>Beef:</strong> a 3 lb roast rubbed with garlic, onion powder and thyme, roasted at 325°F in beef broth for about 2 hours.</li>
  <li><strong>Rest:</strong> 10 minutes for the chicken, 15 for the beef, before carving.</li>
</ul>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>Use the beef broth from the roasting pan as a light sauce for the beef. For a thin, savoury dipping sauce for the chicken, try our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet Sauce</a>.</p>
</blockquote>
<h4>Pairs with</h4>
<ul>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-marinade">Swiss Chalet Chicken Marinade (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet Sauce (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-noodle-soup">Swiss Chalet Chicken Noodle Soup (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/quarter-chicken-dinner">Quarter Chicken Dinner</a></li>
</ul>

In a small bowl, mix olive oil, garlic powder, paprika, salt, black pepper, and fresh thyme. Rub the mixture all over the chicken, ensuring it's well coated. Let it marinate for at least 1 hour or overnight in the refrigerator for best results.

Marinate the Chicken

Preheat your oven to 375°F (190°C). Place the marinated chicken in a roasting pan and roast in the oven for approximately 1.5 hours, or until the internal temperature reaches 165°F (75°C). Baste occasionally with the juices from the pan.

Roast the Chicken

In a bowl, combine mayonnaise, dijon mustard, garlic powder, fresh lemon juice, honey, salt, and black pepper. Mix well until smooth and adjust seasoning to taste. Refrigerate until ready to serve.

Make the Sauce

Once the chicken is done, remove it from the oven and let it rest for 10 minutes. Cut into quarters and serve with the Chalet Dipping Sauce, dinner rolls, and your choice of green beans or mashed potatoes.

whole chicken

olive oil

garlic powder

paprika

salt

black pepper

fresh thyme

mayonnaise

dijon mustard

fresh lemon juice

honey

dinner rolls

green beans

mashed potatoes

<p>A slow-roasted, herb-rubbed chicken cut into quarters and served with a creamy dipping sauce, a dinner roll and your choice of green beans or mashed potatoes. This is our at-home take on the classic quarter chicken dinner. Start the meal the Swiss Chalet way with a bowl of our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-noodle-soup">chicken noodle soup</a>.</p>
<h4>The short version</h4>
<ul>
  <li><strong>Chicken:</strong> rubbed with olive oil, garlic, paprika and fresh thyme, then marinated 1 hour or overnight.</li>
  <li><strong>Roast:</strong> 375°F for about 1½ hours, until it reaches 165°F inside.</li>
  <li><strong>Dip:</strong> a creamy mayonnaise, dijon, lemon and honey sauce, made ahead and chilled.</li>
</ul>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>Marinate overnight, and rest the chicken 10 minutes before carving so the juices stay in the meat. For the onion, tomato and allspice flavour of rotisserie chicken, try our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-marinade">Swiss Chalet chicken marinade</a> instead of the rub.</p>
</blockquote>
<blockquote class="pk-note">
  <p><strong>📝 Good to know</strong></p>
  <p>The dip in this recipe is creamy. If you want the thin, savoury, broth-based style instead, try our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet Sauce</a>.</p>
</blockquote>
<h4>Pairs with</h4>
<ul>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-marinade">Swiss Chalet Chicken Marinade (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet Sauce (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-noodle-soup">Swiss Chalet Chicken Noodle Soup (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/chicken-roast-beef-combo">Chicken &amp; Roast Beef Combo</a></li>
</ul>

Heat the oven to 375°F. Rub the chicken thighs and breasts with the vegetable oil, arrange on a baking sheet and roast for 25 minutes, until cooked through. Let cool, then dice.

Roast the chicken

Melt the butter in a large pot over medium heat. Add the onion and celery and cook for 4 to 5 minutes, until soft but not browned.

Soften the vegetables

Add the diced chicken, carrots, chicken stock, water, salt and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes.

Simmer the broth

Stir in the egg noodles and simmer for 12 to 15 minutes, until tender. Taste and adjust the salt.

Cook the noodles

Ladle into bowls and finish with the minced parsley.

boneless skinless chicken thighs

boneless skinless chicken breasts

vegetable oil

butter

onion, finely chopped

celery, diced

carrots, sliced

chicken stock

water

cracked black pepper

wide egg noodles

fresh parsley, minced

<p>The soup that arrives before the chicken at Swiss Chalet is light, clear and a little peppery, nothing like a thick creamy chowder. This copycat gets there with roasted chicken, a short simmer and wide egg noodles, so the broth stays golden and savoury.</p>
<p><strong>Best for:</strong> cold-weather lunches and starters  ·  <strong>Pairs with:</strong> a roll and our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet sauce</a></p>
<h3>Why this <em>copycat</em> works</h3>
<ul>
  <li><strong>Roasted chicken:</strong> a mix of thighs and breasts gives both flavour and tender meat.</li>
  <li><strong>Simple vegetables:</strong> onion, celery and carrot, nothing else, so the broth stays clear.</li>
  <li><strong>Noodles last:</strong> they go in for the final 12 to 15 minutes so they stay tender, not mushy.</li>
</ul>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>Noodles keep soaking up broth. For leftovers, cook and store the noodles separately, or add a splash of water when reheating.</p>
</blockquote>
<h4>Nutrition per serving (estimate)</h4>
<ul itemscope itemtype="https://schema.org/NutritionInformation">
  <li><strong>Serving size:</strong> <span itemprop="servingSize">1 bowl (about 1 1/2 cups)</span></li>
  <li><strong>Calories:</strong> <span itemprop="calories">320 calories</span></li>
  <li><strong>Protein:</strong> <span itemprop="proteinContent">34 g</span></li>
  <li><strong>Carbohydrates:</strong> <span itemprop="carbohydrateContent">16 g</span></li>
  <li><strong>Fat:</strong> <span itemprop="fatContent">14 g</span></li>
  <li><strong>Sodium:</strong> <span itemprop="sodiumContent">800 mg</span></li>
</ul>
<p><em>Our estimate from the ingredients, using regular chicken stock. It is not the restaurant's published figure.</em></p>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I freeze this soup?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. Freeze the broth and chicken without the noodles for up to 3 months, then add fresh noodles when reheating.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I use leftover rotisserie chicken?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. Skip the roasting step, dice about 4 cups of cooked chicken and add it with the stock.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I swap the noodles?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Small pasta shells work too. Cook them until tender, about the same time as the egg noodles.</span></p>
  </li>
</ul>
<h4>More from Swiss Chalet</h4>
<ul>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet Sauce (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-marinade">Swiss Chalet Chicken Marinade (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/quarter-chicken-dinner">Quarter Chicken Dinner</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/chicken-roast-beef-combo">Chicken &amp; Roast Beef Combo</a></li>
</ul>

In a medium saucepan, whisk together the chicken broth, vinegar, tomato paste, paprika, sugar, salt, onion powder, garlic powder, ginger, basil, oregano, black pepper, Worcestershire sauce and hot sauce. Bring to a low boil over medium heat, then reduce the heat and simmer 5 to 10 minutes.

Simmer the base

Stir the cornstarch and cold water together into a smooth slurry. Whisk it into the simmering sauce and cook 1 to 2 minutes, until the sauce lightly coats the back of a spoon. It should stay thin and pourable, not gravy-thick.

Thicken

Taste and adjust the salt, vinegar and hot sauce. Serve warm with roast or rotisserie chicken, fries or dinner rolls. For the fullest flavour, make it a day ahead and reheat gently.

Taste and serve

chicken broth

white vinegar

tomato paste

sugar

onion powder

ground ginger

dried basil

dried oregano

Worcestershire sauce

hot sauce

cornstarch

cold water

<p>The thin, savoury, lightly spiced dipping sauce that arrives with a rotisserie chicken dinner: chicken broth, tomato paste, paprika and a little ginger, thickened just enough to cling to fries. This is our at-home take on it, and it is at its best with chicken made from our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-marinade">Swiss Chalet chicken marinade</a>.</p>
<h4>The short version</h4>
<ul>
  <li><strong>Base:</strong> chicken broth with tomato paste, vinegar and Worcestershire.</li>
  <li><strong>Spice:</strong> paprika, ginger, basil, oregano, onion and garlic powder, and a dash of hot sauce.</li>
  <li><strong>Texture:</strong> a quick cornstarch slurry, so it stays thin and pourable rather than gravy-thick.</li>
  <li><strong>Make ahead:</strong> the flavour is better after a night in the fridge.</li>
</ul>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>Add the cornstarch slurry a little at a time. Too much turns it into gravy, and it should still run off a fry.</p>
</blockquote>
<h4>Swaps</h4>
<ul>
  <li><strong>Chicken broth</strong> → low-sodium broth (then taste before adding the full amount of salt).</li>
  <li><strong>White vinegar</strong> → rice vinegar for a softer tang.</li>
  <li><strong>Hot sauce</strong> → leave it out for a milder, kid-friendly version.</li>
</ul>
<h4>Nutrition per serving (estimate)</h4>
<ul itemscope itemtype="https://schema.org/NutritionInformation">
  <li><strong>Serving size:</strong> <span itemprop="servingSize">1/4 cup</span></li>
  <li><strong>Calories:</strong> <span itemprop="calories">15 calories</span></li>
  <li><strong>Protein:</strong> <span itemprop="proteinContent">0.5 g</span></li>
  <li><strong>Carbohydrates:</strong> <span itemprop="carbohydrateContent">3 g</span></li>
  <li><strong>Fat:</strong> <span itemprop="fatContent">0 g</span></li>
  <li><strong>Sodium:</strong> <span itemprop="sodiumContent">370 mg</span></li>
</ul>
<p>Estimated from the ingredient amounts, assuming regular (not low-sodium) chicken broth and 8 servings. These are not Swiss Chalet's published figures.</p>
<h3>Storage and <em>reheating</em></h3>
<p><strong>Fridge:</strong> airtight container, up to 1 week.</p>
<p><strong>Freezer:</strong> up to 3 months. Thaw fully.</p>
<p><strong>Reheat:</strong> gently over low heat, whisking, with a splash of water if it has thickened.</p>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">What is Swiss Chalet sauce made of?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Swiss Chalet does not publish a recipe, so this is a copycat. It uses chicken broth, tomato paste, vinegar, paprika, ginger, herbs and a cornstarch thickener.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Is it supposed to be thick?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">No. It should be thin and pourable, closer to a seasoned jus than a gravy.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">What do I serve it with?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Roast or rotisserie chicken, fries and dinner rolls are the classic pairing.</span></p>
  </li>
</ul>
<h4>Pairs with</h4>
<ul>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-marinade">Swiss Chalet Chicken Marinade (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-noodle-soup">Swiss Chalet Chicken Noodle Soup (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/quarter-chicken-dinner">Quarter Chicken Dinner</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/chicken-roast-beef-combo">Chicken &amp; Roast Beef Combo</a></li>
</ul>

In a large resealable bag or deep dish, whisk the water, oil, onion salt, tomato soup mix, brown sugar, garlic powder, thyme, ginger, savory, paprika, dry mustard and allspice until the sugar and mix dissolve.

Mix the marinade

Poke the chicken all over with a fork so the marinade can get in. Add it to the bag, turn to coat and refrigerate at least 6 hours, ideally overnight, turning once or twice.

Marinate

Take the chicken out of the fridge 30 minutes before cooking. Heat the oven to 375°F with a rack in the lower third.

Heat the oven

Lift the chicken out of the marinade, let the excess drip off and set it breast side up on a rack in a roasting pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting with a little of the marinade for the first hour only, until the skin is deep golden and a thermometer in the thickest part of the thigh reads 165°F.

Roast

Rest the chicken for 15 minutes, then carve. Spoon the pan juices over the meat and serve with fries, rolls and a dipping sauce.

Rest and serve

onion salt

dehydrated tomato soup mix (or 1 tsp tomato paste)

brown sugar

dried thyme

dried savory

dry mustard

ground allspice

<p>That rotisserie-chicken smell is mostly the marinade: a little onion, a little tomato, a touch of sweetness and a warm hint of allspice and ginger. This copycat soaks a whole chicken overnight, then roasts it until the skin turns deep golden, no rotisserie oven required.</p>
<p><strong>Best for:</strong> Sunday dinner and big-batch leftovers  ·  <strong>Pairs with:</strong> our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet sauce</a> and a bowl of <a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-noodle-soup">chicken noodle soup</a></p>
<h3>Why this <em>marinade</em> works</h3>
<ul>
  <li><strong>Onion salt and tomato:</strong> savoury and slightly tangy, the backbone of the flavour.</li>
  <li><strong>Brown sugar:</strong> helps the skin colour as it roasts.</li>
  <li><strong>Poke the bird:</strong> a few fork holes let the marinade work past the skin.</li>
</ul>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>Marinate overnight for the best flavour. Six hours is the minimum, and a short soak tastes noticeably milder.</p>
</blockquote>
<blockquote class="pk-warn">
  <p><strong>⚠️ Heads up</strong></p>
  <p>The marinade has touched raw chicken. Stop basting well before the chicken is done and never serve it as a sauce unless it has been boiled.</p>
</blockquote>
<h4>Nutrition per serving (estimate)</h4>
<ul itemscope itemtype="https://schema.org/NutritionInformation">
  <li><strong>Serving size:</strong> <span itemprop="servingSize">1/4 of the chicken (meat and skin)</span></li>
  <li><strong>Calories:</strong> <span itemprop="calories">450 calories</span></li>
  <li><strong>Protein:</strong> <span itemprop="proteinContent">40 g</span></li>
  <li><strong>Carbohydrates:</strong> <span itemprop="carbohydrateContent">3 g</span></li>
  <li><strong>Fat:</strong> <span itemprop="fatContent">30 g</span></li>
  <li><strong>Sodium:</strong> <span itemprop="sodiumContent">450 mg</span></li>
</ul>
<p><em>Our estimate from the ingredients, assuming only part of the marinade's salt is absorbed. It is not the restaurant's published figure.</em></p>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I use chicken pieces instead of a whole chicken?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. Marinate bone-in thighs or quarters the same way and roast at 375°F for 45 to 55 minutes, until they reach 165°F.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">I don't have tomato soup mix. What can I use?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Whisk in 1 teaspoon of tomato paste instead. It gives a similar tomato note.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I cook it on a rotisserie?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. Use the same marinade and cook at 350°F until the thickest part of the thigh reaches 165°F, usually about 2 hours for a larger bird.</span></p>
  </li>
</ul>
<h4>More from Swiss Chalet</h4>
<ul>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet Sauce (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-noodle-soup">Swiss Chalet Chicken Noodle Soup (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/quarter-chicken-dinner">Quarter Chicken Dinner</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/chicken-roast-beef-combo">Chicken &amp; Roast Beef Combo</a></li>
</ul>

Preheat your grill or oven to 300°F (150°C). Season the ribs with salt, pepper, garlic powder, and paprika. Place them on the grill or in a baking dish.

Prepare the Ribs

Cook the ribs for about 2.5 to 3 hours, basting with BBQ sauce during the last 30 minutes of cooking.

Cook the Ribs

Rub the whole chicken with olive oil, salt, pepper, garlic powder, and thyme.

Place the chicken in a rotisserie or oven at 375°F (190°C) for about 1.5 hours or until the internal temperature reaches 165°F (75°C).

Serve a quarter of the rotisserie chicken alongside half a rack of BBQ ribs. Add creamy coleslaw, dinner rolls, and a side of Chalet Dipping Sauce.

Plate the Dish

Pork Back Ribs

BBQ Sauce

Garlic Powder

Whole Chicken

Creamy Coleslaw

Chalet Dipping Sauce

<p>Ribs and rotisserie chicken on one plate is the Swiss Chalet combo for people who can't pick. This version slow-cooks seasoned back ribs low and slow, then glazes them with BBQ sauce, and roasts a whole chicken with thyme and garlic so everyone gets a bit of both.</p>
<p><strong>Best for:</strong> weekend dinners and game day  ·  <strong>Pairs with:</strong> creamy coleslaw, dinner rolls and our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet sauce</a></p>
<h3>The short <em>version</em></h3>
<ul>
  <li><strong>Ribs:</strong> 300°F for 2.5 to 3 hours, BBQ sauce only in the last 30 minutes so it glazes instead of burning.</li>
  <li><strong>Chicken:</strong> 375°F for about 1.5 hours, until the thickest part hits 165°F.</li>
  <li><strong>Plating:</strong> a quarter of the chicken and half a rack of ribs per plate, with slaw, a roll and dipping sauce.</li>
</ul>
<blockquote class="pk-warn">
  <p><strong>⚠️ Heads up</strong></p>
  <p>The ribs and chicken cook at different temperatures. Start the ribs first and move them to a rest while the oven heats for the chicken.</p>
</blockquote>
<h4>Nutrition per serving (estimate)</h4>
<ul itemscope itemtype="https://schema.org/NutritionInformation">
  <li><strong>Serving size:</strong> <span itemprop="servingSize">1 plate (1/4 of the recipe)</span></li>
  <li><strong>Calories:</strong> <span itemprop="calories">1,100 calories</span></li>
  <li><strong>Protein:</strong> <span itemprop="proteinContent">65 g</span></li>
  <li><strong>Carbohydrates:</strong> <span itemprop="carbohydrateContent">65 g</span></li>
  <li><strong>Fat:</strong> <span itemprop="fatContent">64 g</span></li>
  <li><strong>Sodium:</strong> <span itemprop="sodiumContent">2,000 mg</span></li>
</ul>
<p><em>Our rough estimate from the ingredients. It is not the restaurant's published figure.</em></p>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I cook the ribs in the oven?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. Use a baking dish at 300°F for 2.5 to 3 hours, or cook them on the grill at the same temperature.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">How do I know the chicken is done?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">It is ready when the internal temperature reaches 165°F (75°C), after about 1.5 hours at 375°F.</span></p>
  </li>
</ul>
<h4>More from Swiss Chalet</h4>
<ul>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet Sauce (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-noodle-soup">Swiss Chalet Chicken Noodle Soup (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/quarter-chicken-dinner">Quarter Chicken Dinner</a></li>
</ul>

Remove the membrane from the back of the ribs. Rinse the ribs under cold water and pat dry with paper towels.

In a bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.

Make the Dry Rub

Rub the dry rub mixture all over the ribs, covering them generously. Let the ribs sit for at least 30 minutes to absorb the flavors.

Season the Ribs

Preheat the Oven

Place the ribs on a baking sheet lined with aluminum foil. Cover the ribs tightly with another layer of foil and bake for 2.5 to 3 hours, until the meat is tender.

Bake the Ribs

Remove the ribs from the oven and discard the top layer of foil. Brush the BBQ sauce generously over the ribs.

Glaze with BBQ Sauce

Turn on the broiler and place the ribs under it for 5-7 minutes, until the sauce is caramelized and bubbly. Keep a close eye to prevent burning.

Broil for Finish

Cut the ribs into portions and serve with extra BBQ sauce on the side. Enjoy your All-You-Can-Eat Ribs!

Serve and Enjoy

Pork back ribs

BBQ sauce

Brown sugar

Cayenne pepper

<p>Sweet, smoky, fall-off-the-bone back ribs, inspired by the Swiss Chalet Monday ribs special. A brown sugar and paprika rub, a slow bake wrapped in foil, then a BBQ glaze under the broiler for a sticky finish.</p>
<p><strong>Best for:</strong> a family dinner or a crowd  ·  <strong>Pairs with:</strong> our <a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet sauce</a> and a bowl of <a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-noodle-soup">chicken noodle soup</a> to start</p>
<h3>How to get <em>tender</em> ribs</h3>
<ol>
  <li><strong>Remove the membrane.</strong> Peel it off the back so the rub reaches the meat.</li>
  <li><strong>Rub and rest.</strong> Coat generously and let sit at least 30 minutes.</li>
  <li><strong>Low and slow.</strong> Cover tightly in foil and bake at 300°F for 2.5 to 3 hours.</li>
  <li><strong>Glaze and broil.</strong> Brush on the BBQ sauce, then broil 5 to 7 minutes until bubbly.</li>
</ol>
<blockquote class="pk-warn">
  <p><strong>⚠️ Heads up</strong></p>
  <p>The sugar in the sauce burns fast. Stay by the oven during the broil.</p>
</blockquote>
<h4>Nutrition per serving (estimate)</h4>
<ul itemscope itemtype="https://schema.org/NutritionInformation">
  <li><strong>Serving size:</strong> <span itemprop="servingSize">1 lb ribs with sauce (1/4 of the recipe)</span></li>
  <li><strong>Calories:</strong> <span itemprop="calories">1000 calories</span></li>
  <li><strong>Protein:</strong> <span itemprop="proteinContent">55 g</span></li>
  <li><strong>Carbohydrates:</strong> <span itemprop="carbohydrateContent">55 g</span></li>
  <li><strong>Fat:</strong> <span itemprop="fatContent">60 g</span></li>
  <li><strong>Sodium:</strong> <span itemprop="sodiumContent">1800 mg</span></li>
</ul>
<p><em>Rough estimate from the ingredients, counting bone weight; actual values vary with the cut and sauce.</em></p>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Do I have to remove the membrane?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">It is recommended. The membrane stays chewy and blocks the rub, so peel it off the back of the ribs first.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I make the ribs ahead?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. Bake them covered, cool and refrigerate, then glaze and broil just before serving.</span></p>
  </li>
</ul>
<h4>More from Swiss Chalet</h4>
<ul>
  <li><a href="https://pekinthechef.com/swisschalet/12-rack-back-ribs-quarter-chicken">1/2 Rack Back Ribs &amp; Quarter Chicken</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-sauce">Swiss Chalet Sauce (Copycat)</a></li>
  <li><a href="https://pekinthechef.com/swisschalet/swiss-chalet-chicken-noodle-soup">Swiss Chalet Chicken Noodle Soup (Copycat)</a></li>
</ul>

Swiss Chalet

Classic Family Pack

2 Can Dine Deal

Chicken & Roast Beef Combo

Quarter Chicken Dinner

Swiss Chalet Chicken Noodle Soup (copycat)

Swiss Chalet Sauce (copycat)

Swiss Chalet Chicken Marinade (copycat)

1/2 Rack Back Ribs & Quarter Chicken

All-you-can-eat Ribs Monday Special