Last week I gave you 3 tips to hosting a dinner party, a printable party planning PDF, and the first of three full dinner menus with recipes and prep notes as a part of the How To Rock The Holidays On A Budget mini series I have been working on. Here is the second menu option.
This one would work very well for Thanksgiving for someone who wants poultry but is intimidated by the idea of cooking and carving a full turkey or for a Friendsgiving dinner or secondary Thanksgiving party so no one gets burned out on eating the same meal over and over. It has juicy roasted chicken, potatoes, and green beans, but with a twist making it versatile enough for any occasion. My favorite part of this menu is the cake. If you make nothing else, make the cake. I have served it on many occasions and it is ALWAYS a hit. I top it with fresh whipped cream and strawberries. The best part is that it tastes even better the next day making this a fantastic make ahead option. (If you can keep your hands off of it that long).
The Day Before:
- Make the cake the day before, if you are serving with homemade whipped cream go ahead and make that too and refrigerate it.
- Prep the potatoes up to just before baking, layer them in the baking dish and cover.
- Prep the chicken (if you are breaking down a whole chicken do this in advance, if using chicken pieces that are pre-cut then skip this step). Mix together the liquid for baking the chicken and put in the fridge.
- Make the salad dressing and refrigerate
- Prep your green beans, wrap in bacon. Make the glaze in a separate container and refrigerate separately.
Just Before Dinner:
- Slice up the fruit for the cake, cover and set aside
- 1 hour before cooking take the potatoes out of the fridge and let them come to room temp.
- Put the green beans on your baking sheet and brush with glaze.
- Put chicken in baking dish and cover in white wine and herb mixture.