#10 Chicken Recipe
Potato Salad, Baked Beans, Dinner Rolls with Butter or Joe's, Coleslaw & Rolls
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
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.
Chicken
Potato Salad
Baked Beans
Coleslaw
Dinner Rolls
Method
Chicken
- 1
- 2
Bake the Chicken
Place the chicken in a roasting pan and bake for 1.5 hours or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.
Potato Salad
- 3
Cook the Potatoes
Boil the potatoes in salted water until tender. Drain and let cool, then chop into cubes.
- 4
Mix the Salad
In a bowl, combine the chopped potatoes, mayonnaise, mustard, celery, red onion, salt, and pepper. Mix until well combined and refrigerate for at least 30 minutes before serving.
- 5
Garnish
Before serving, sprinkle with paprika for garnish.
Baked Beans
- 6
Mix the Ingredients
In a saucepan, combine the canned baked beans, brown sugar, mustard, and BBQ sauce. Stir well to combine.
- 7
Heat the Beans
Simmer over low heat for about 20 minutes until heated through.
Coleslaw
- 8
Mix the Coleslaw
In a large bowl, combine the shredded cabbage and carrots. In another bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper.
- 9
Combine
Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 1 hour before serving.