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 chicken noodle soup to make it a full Swiss Chalet-style dinner, and try our Swiss Chalet chicken marinade if you want a more rotisserie-style bird.
The short version
- Chicken: olive oil, garlic, paprika, lemon juice and rosemary in the cavity, roasted at 375°F for about 1¼ hours.
- Beef: a 3 lb roast rubbed with garlic, onion powder and thyme, roasted at 325°F in beef broth for about 2 hours.
- Rest: 10 minutes for the chicken, 15 for the beef, before carving.
💡 Chef's tip
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 Swiss Chalet Sauce.
Pairs with
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Rotisserie Chicken
For the Roast Beef
Method
For the Rotisserie Chicken
- 1
- 2
Cook 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.
For the Roast Beef
- 3
Prepare the Roast Beef
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.
- 4
Cook 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.
More from Swiss Chalet
Was this page helpful?
Help improve this recipe for others.