A “No 5 dining menu” can mean a five-course dinner menu rather than one fixed dish, so this practical version brings together familiar, make-ahead-friendly courses: a crisp salad, tomato soup, roast chicken, potatoes, and fruit with cream. The courses are designed to share ingredients and oven time, making the meal feel special without requiring restaurant equipment or complicated techniques.

Ingredients

For the salad: 5 oz (140 g) mixed salad greens
1 medium cucumber, about 10 oz (280 g), sliced
1 cup (150 g) cherry tomatoes, halved
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
¼ tsp fine salt and ⅛ tsp black pepper
For the soup: 1 tbsp (15 ml) olive oil
1 medium yellow onion, about 6 oz (170 g), chopped
2 garlic cloves, minced
1 can (28 oz/794 g) crushed tomatoes
2 cups (480 ml) low-sodium vegetable broth
½ tsp dried thyme
¼ cup (60 ml) heavy cream, plus more to serve if desired
For the chicken and potatoes: 1 whole chicken, 4–4½ lb (1.8–2 kg), giblets removed
1½ lb (680 g) baby potatoes, halved if larger than 1½ in (4 cm)
2 tbsp (30 ml) olive oil, divided
1 tsp kosher salt, plus more to taste
½ tsp black pepper
1 tsp dried rosemary, or 1 tbsp (3 g) chopped fresh rosemary
1 lemon, halved
3 garlic cloves, lightly crushed
For dessert: 4 cups (600 g) strawberries or other ripe seasonal fruit, hulled and sliced as needed
1 cup (240 ml) heavy cream, cold
1 tbsp (8 g) powdered sugar
½ tsp vanilla extract

Instructions

Plan and preheat. Set aside about 65 minutes for washing, chopping, seasoning, and setting out the ingredients. Heat the oven to 425°F (220°C). Pat the chicken dry with paper towels; discard the towels and wash your hands and any surfaces that touched raw poultry. Keep the chicken separate from ready-to-eat salad ingredients.
Season the chicken. Rub the chicken with 1 tbsp (15 ml) olive oil, salt, pepper, and rosemary. Put the lemon halves and crushed garlic in the cavity, without packing it tightly. Set the chicken breast-side up on a rack in a roasting pan. Do not rinse raw chicken, which can spread bacteria around the sink.
Start the roast. Roast the chicken for 20 minutes at 425°F (220°C). Meanwhile, toss the potatoes with the remaining 1 tbsp (15 ml) olive oil and a pinch of salt and pepper. After the first 20 minutes, lower the oven to 375°F (190°C), arrange the potatoes around the chicken, and roast for about 55–70 minutes more. Turn the potatoes once if convenient.
Check doneness and rest. Insert a food thermometer into the thickest part of the breast and the innermost part of the thigh, avoiding bone. The USDA FSIS safe minimum for poultry is 165°F (74°C); check both areas and return the bird to the oven if either is below that temperature. Transfer the chicken to a clean board and rest for 15 minutes before carving. Confirm the potatoes are tender with a knife. The roast’s timing varies with its size and oven, so use temperature rather than time alone.
Make the soup while the chicken roasts. Warm 1 tbsp (15 ml) olive oil in a saucepan over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened. Add the garlic and thyme and cook for 30 seconds. Stir in the crushed tomatoes and broth. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally. Blend carefully until smooth, either with an immersion blender or in batches in a countertop blender; avoid filling a blender jar more than halfway with hot liquid. Stir in ¼ cup (60 ml) cream and season to taste. Keep warm over low heat; do not let it boil hard after adding cream.
Prepare the salad and dessert. Wash and thoroughly dry the greens, cucumber, and tomatoes. Whisk the vinegar with ¼ tsp salt and ⅛ tsp pepper, then whisk in 2 tbsp (30 ml) olive oil. Toss with the salad just before serving. Put the prepared fruit in a serving bowl. Whip the cold cream with powdered sugar and vanilla until it holds soft peaks; refrigerate until dessert.
Serve in courses. Offer the salad first, then ladle the soup into warm bowls. Carve the rested chicken and serve it with the potatoes as the main course. Finish with the fruit and a spoonful of vanilla cream.

Tips

Use an instant-read thermometer rather than relying on the chicken’s color or the stated roasting range. If the skin browns too quickly, tent the breast loosely with foil.
For a smaller dinner, roast chicken pieces instead of a whole bird; their cooking time will differ, so check each piece reaches 165°F (74°C). Keep raw poultry and its juices away from salad, utensils, and cooked food.
For a dairy-free soup, omit the cream or use unsweetened oat cream. It will taste less rich; avoid sweetened or strongly flavored alternatives.
If you want to work ahead, chop the soup vegetables and wash the salad greens earlier. Keep cut produce covered and refrigerated, and dress the salad only when ready to eat.

Serving Suggestions

Serve modest portions of each course so the five-course format stays comfortable: a small salad, a cup of soup, then chicken and potatoes. Warm the soup bowls with hot water and dry them before ladling. Put extra pan juices in a small jug, but do not pour juices that have contacted raw chicken over the finished meal unless they have been brought to a boil. A basket of crusty bread is an easy optional addition for the soup.

Variations

Swap the salad vegetables for thinly sliced fennel, radishes, or bell pepper, keeping the same simple vinaigrette. For a heartier soup, stir in 1 cup (150 g) drained white beans before blending, or leave the soup chunky instead. Potatoes can be replaced with 1½ lb (680 g) carrots or parsnips cut into even pieces; check them for tenderness as roasting times vary. In place of strawberries, use peaches, pears, oranges, or a mixture of seasonal fruit. If you prefer a vegetarian main course, roast a tray of chickpeas and vegetables separately and serve them with the potatoes; the menu’s soup and salad remain suitable as written.

Storage and Reheating

Refrigerate cooked chicken, potatoes, and soup within 2 hours of cooking, in shallow, covered containers. Keep them at 40°F (4°C) or colder and use within 3–4 days. Store salad undressed and fruit separate from whipped cream; cut fruit is best refrigerated and eaten within 2 days. Freeze leftover chicken or soup for up to 2–3 months for best quality; cream may separate slightly after freezing. Reheat chicken, potatoes, and soup until they reach 165°F (74°C), checking with a food thermometer. Reheat only the portion you plan to serve, and bring soup to a simmer while stirring. Do not leave perishable food at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).

Frequently Asked Questions

What does “No 5 dining menu” mean?
It is not a standardized recipe name. It may refer to a menu with five courses or to a particular restaurant or venue’s menu. This page uses the phrase for a complete five-course-style dinner that can be cooked at home.

Can I make this menu ahead?
Yes. Make the soup a day ahead, cool and refrigerate it promptly, then reheat it to 165°F (74°C). Wash and dry the salad ingredients in advance, but keep them undressed. Roast the chicken close to serving time for the best texture.

How do I know when a whole chicken is done?
Check the thickest part of the breast and the innermost thigh with a food thermometer, without touching bone. Both must reach 165°F (74°C). Resting improves carving, but do not use resting time as a substitute for reaching the safe temperature.

Can I use chicken broth in the tomato soup?
Yes. Replace the vegetable broth with the same quantity of low-sodium chicken broth. The soup will have a more savory flavor and will no longer be vegetarian.

What can I use instead of heavy cream?
For soup, leave it out or use unsweetened oat cream; the result will be lighter. For dessert, serve the fruit plain or with yogurt. Whipped coconut cream can work if well chilled, though it has a distinct coconut flavor.

Can the leftovers be frozen?
Chicken and soup freeze well in airtight containers, though the soup’s texture may change slightly if cream was added. Freeze promptly after cooling, thaw in the refrigerator, and reheat to 165°F (74°C). Salad and whipped cream are not good candidates for freezing.

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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No 5 Dining Menu: A Simple Five-Course Dinner