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 chicken noodle soup.
The short version
- Chicken: rubbed with olive oil, garlic, paprika and fresh thyme, then marinated 1 hour or overnight.
- Roast: 375°F for about 1½ hours, until it reaches 165°F inside.
- Dip: a creamy mayonnaise, dijon, lemon and honey sauce, made ahead and chilled.
💡 Chef's tip
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 Swiss Chalet chicken marinade instead of the rub.
📝 Good to know
The dip in this recipe is creamy. If you want the thin, savoury, broth-based style instead, try our Swiss Chalet Sauce.
Pairs with
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Ingredients
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Chicken
Chalet Dipping Sauce
Dinner Roll
Sides
Method
Chicken Preparation
- 1
Marinate the Chicken
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.
- 2
Chalet Dipping Sauce Preparation
- 3
Make the Sauce
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.
Final Assembly
- 4
Serve
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.
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