This five course dinner menu pairs a crisp pear and walnut salad, roasted tomato soup, lemon-herb roast chicken, green beans and potatoes, and a make-ahead chocolate mousse. The courses are designed to share ingredients and oven time, so the meal feels special without leaving every dish to the last minute.

Ingredients

For the pear and walnut salad: 5 oz (140 g) mixed salad greens, washed and thoroughly dried
1 ripe pear, about 6 oz (170 g), thinly sliced
⅓ cup (40 g) walnut halves, roughly chopped
2 oz (55 g) soft goat cheese, crumbled
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) apple cider vinegar
1 tsp (7 g) honey, plus ¼ tsp (1 g) fine salt and ⅛ tsp (0.5 g) black pepper
For the tomato soup: 1½ lb (680 g) ripe tomatoes, halved
1 small yellow onion, about 5 oz (140 g), cut into wedges
3 garlic cloves, unpeeled
1 tbsp (15 ml) olive oil, ½ tsp (3 g) salt and ¼ tsp (0.5 g) black pepper
1½ cups (360 ml) low-sodium vegetable broth
2 tbsp (30 ml) heavy cream, plus extra to garnish if desired
½ tsp (1 g) chopped fresh thyme, or ¼ tsp (0.5 g) dried thyme
For the roast chicken and vegetables: 1 whole chicken, 4 lb (1.8 kg), giblets removed and patted dry
1 lemon, halved; 2 tbsp (30 ml) olive oil
1 tsp (2 g) chopped fresh rosemary and 1 tsp (2 g) chopped fresh thyme
1½ tsp (9 g) fine salt and ½ tsp (1 g) black pepper
1½ lb (680 g) baby potatoes, halved if large
12 oz (340 g) green beans, trimmed
For the chocolate mousse: 6 oz (170 g) semisweet chocolate, finely chopped
1 cup (240 ml) heavy cream, divided; 1 tsp (5 ml) vanilla extract
1 tbsp (15 g) granulated sugar and a pinch (0.3 g) fine salt

Instructions

Chill the mousse first. Put the chopped chocolate in a heatproof bowl. Warm ½ cup (120 ml) cream in a small saucepan until steaming but not boiling; pour it over the chocolate. Leave for 2 minutes, then stir until smooth. Mix in the vanilla and salt. Cool until no longer warm, about 15 minutes.
Whip the remaining ½ cup (120 ml) cream with the sugar to soft peaks. Fold a third of it into the chocolate, then gently fold in the rest. Divide among four small glasses, cover, and refrigerate for at least 2 hours. This no-egg mousse should be chilled until serving.
Roast the soup vegetables. Heat the oven to 425°F (220°C). Arrange the tomatoes cut-side up and onion on a rimmed baking sheet; add the unpeeled garlic. Drizzle with the soup olive oil and season with salt and pepper. Roast for 30 minutes, until the tomatoes are collapsed and lightly browned. Set aside while the chicken cooks.
Prepare the chicken. Pat it dry again if needed. Rub the skin and cavity with olive oil, rosemary, thyme, salt, and pepper. Put the lemon halves in the cavity. Place the chicken breast-side up in a roasting pan, tuck the wing tips underneath, and roast at 425°F (220°C) for 15 minutes. Reduce the oven to 375°F (190°C), add the potatoes around the chicken, and roast about 55–70 minutes more. Turn the potatoes once.
Check the thickest part of the breast and innermost thigh with a food thermometer, without touching bone. The USDA FSIS safe minimum for poultry is 165°F (74°C); check more than one spot and continue roasting if needed. Transfer the chicken to a clean board and rest for 15 minutes before carving. If the potatoes need more browning, return them to the oven while the chicken rests.
Finish the soup. Squeeze the roasted garlic from its skins into a saucepan. Add the roasted tomatoes, onion, broth, and thyme. Simmer for 10 minutes, then blend carefully until smooth, working in batches if using a countertop blender and venting the lid. Stir in 2 tbsp (30 ml) cream, taste, and adjust seasoning. Keep hot for serving.
Cook the green beans. Bring a large saucepan of salted water to a boil. Add the beans and cook for 4–5 minutes, until bright green and tender-crisp. Drain well and season with a little salt and pepper. For a more relaxed service, blanch them ahead and warm briefly in a skillet with a teaspoon of olive oil.
Dress the salad just before serving. Whisk the vinegar, honey, ¼ tsp salt, and ⅛ tsp pepper in a small bowl. Whisk in the salad oil. Toss lightly with the greens, then add pear, walnuts, and goat cheese.
Serve in courses. Offer the salad, then soup in warmed bowls. Carve the chicken and serve it with potatoes and green beans as the main course. Bring out the chilled mousse last.

Tips

Make the mousse and roast the soup vegetables earlier in the day; both can be ready before guests arrive. The mousse needs at least 2 hours to chill.
Use a thermometer rather than judging the chicken by color or time alone. If the bird is larger or your oven runs cool, it may need longer; always confirm 165°F (74°C) in the breast and thigh.
Dry salad greens well so the dressing clings instead of pooling. Dress only the amount you plan to serve immediately; keep extra greens and dressing separate.
Walnuts can be replaced with toasted pecans, and goat cheese with feta. Pecans are slightly sweeter; feta is saltier, so season the vinaigrette lightly.

Serving Suggestions

Serve the first two courses in modest portions, leaving room for the roast chicken and dessert. Warm soup bowls with hot water and dry them before ladling. Put the carved chicken, potatoes, and beans on a warmed platter, and pass any pan juices separately. A loaf of crusty bread is optional, particularly if you want something to mop up the soup.

Variations

For a vegetarian main, roast a 2 lb (900 g) cauliflower whole with the same lemon and herb seasoning until tender, checking doneness with a knife; serve with the potatoes and beans. For a dairy-free menu, omit the goat cheese and use unsweetened coconut cream in the mousse and soup; expect a mild coconut flavor. In autumn, swap pear for crisp apple. If fresh thyme or rosemary is unavailable, use half the stated amount of dried herb.

Storage and Reheating

Refrigerate perishable food within 2 hours of cooking or serving; keep the room-temperature limit to 1 hour when the temperature is above 90°F (32°C). Store chicken, potatoes, beans, soup, and mousse in separate covered containers. Cooked chicken and vegetables keep for 3–4 days in a refrigerator at 40°F (4°C) or colder; soup keeps 3–4 days, and mousse is best within 2 days. Do not leave the mousse out during the meal longer than necessary.

Reheat chicken, potatoes, beans, and soup to 165°F (74°C), checking the center with a thermometer. Reheat soup on the stove over medium heat, stirring; add a splash of broth if it has thickened. Warm chicken covered in a 325°F (165°C) oven with a little broth to reduce drying, then verify the temperature. The salad is not suitable for storage once dressed; keep its components separate and assemble fresh. Mousse should be served cold, not reheated.

Frequently Asked Questions

Can I prepare this five course dinner ahead?
Yes. Make and chill the mousse, roast the soup vegetables, and trim the beans up to a day ahead. Refrigerate prepared ingredients promptly. Roast the chicken on the day of dinner, and toss the salad just before serving.

How do I time the courses?
Start the mousse at least 2 hours before dinner. Roast the soup vegetables while preparing the chicken, then finish the soup as the chicken rests. Serve the salad and soup first; the chicken can rest safely for 15 minutes before carving.

Can I use chicken pieces instead of a whole chicken?
Yes. Bone-in pieces will usually cook faster, so begin checking them early and remove each piece as it reaches 165°F (74°C in the thickest part, avoiding bone). Roast the potatoes separately if the pan is too crowded.

What can I use instead of an immersion blender?
Use a countertop blender, but blend in small batches and leave the lid vent open, covering it with a folded towel. Hot liquid expands and can force the lid off. You can also mash the soup roughly for a rustic texture.

Can I make the mousse without a mixer?
Yes. A whisk and a chilled bowl work, though whipping the cream takes more effort. Stop at soft peaks; cream whipped too stiffly is harder to fold in and can leave the mousse grainy.

What if my guests do not eat nuts?
Omit the walnuts and serve the salad without a crunchy topping, or use toasted pumpkin seeds if they are suitable for your guests. Check packaged ingredients for cross-contact warnings when serving someone with a serious allergy.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Five Course Dinner Menu for an Easy, Elegant Evening