This wedding catering menu is a practical buffet for 24 guests, built around roast chicken, baked penne, seasonal vegetables, salad, and rolls. The dishes can be prepared in stages, served family-style or on a buffet, and adjusted for dietary needs without requiring every item to finish at the same moment.

Ingredients

24 boneless, skinless chicken thighs, about 6 lb (2.7 kg)
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) lemon juice
2 tsp (10 g) kosher salt
1 tsp (2 g) black pepper
2 tsp (6 g) dried oregano
1 tsp (3 g) garlic powder
3 lb (1.36 kg) dried penne
2 tbsp (30 ml) olive oil, for the pasta
4 jars marinara sauce, 24 oz (680 g) each
2 lb (900 g) shredded mozzarella
1 cup (100 g) grated Parmesan, plus extra for serving
2 lb (900 g) broccoli florets
2 lb (900 g) carrots, peeled and sliced into ½-inch (1.3 cm) coins
3 tbsp (45 ml) olive oil, for vegetables
1 tsp (5 g) kosher salt, for vegetables
½ tsp (1 g) black pepper, for vegetables
2 lb (900 g) mixed salad greens
1½ lb (680 g) cherry tomatoes, halved
2 English cucumbers, about 1½ lb (680 g), sliced
2 cups (300 g) croutons, served separately
2 cups (480 ml) bottled or homemade vinaigrette, served separately
24 dinner rolls, about 2 lb (900 g)
½ cup (113 g) butter, softened, optional

Instructions

Plan the service. Confirm guest count, allergies, vegetarian needs, venue equipment, and serving time. This menu serves 24 buffet portions; for a larger wedding, scale each ingredient proportionally and use additional pans rather than crowding the oven. Set aside clean serving utensils for every dish.
Season the chicken. In a large bowl, mix the chicken with 3 tablespoons olive oil, lemon juice, 2 teaspoons salt, pepper, oregano, and garlic powder. Cover and refrigerate for 30 minutes while you prepare the other ingredients. Keep raw chicken and its juices away from ready-to-eat salad ingredients.
Make the pasta bake. Heat the oven to 375°F (190°C). Boil the penne in a large pot of salted water until just shy of al dente, following the package timing; it will continue cooking in the oven. Drain and toss with 2 tablespoons olive oil. Mix with marinara, mozzarella, and Parmesan, then divide between two greased 9-by-13-inch (23-by-33-cm) baking dishes. Cover each dish with foil and bake for 25 minutes. Uncover and bake for another 10 minutes, until bubbling and hot throughout.
Roast the vegetables. Toss broccoli and carrots with 3 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Spread in a single layer across two rimmed baking sheets. Roast at 425°F (220°C) for 20–25 minutes, turning once, until tender and browned at the edges. If oven space is limited, roast them before the chicken and keep covered; reheat until steaming hot before service.
Cook the chicken safely. Arrange thighs on foil-lined rimmed baking sheets with space between pieces. Roast at 425°F (220°C) for about 25–35 minutes, depending on thickness, turning once if needed for even browning. Check the thickest part of several pieces with a food thermometer; the USDA FSIS safe minimum for poultry is 165°F (74°C). Rest for 5 minutes, then transfer to covered serving pans.
Prepare the cold items. Shortly before guests arrive, combine the greens, tomatoes, and cucumbers in a large bowl or two smaller bowls. Keep croutons and vinaigrette separate so the salad stays crisp. Put the rolls in baskets; serve butter on the side.
Set out the buffet. Place a card beside each dish naming it and listing relevant allergens, such as wheat, milk, or possible dressing ingredients. Keep hot food at 140°F (60°C) or above in chafing dishes, and keep salad at 40°F (4°C) or below until serving. Refill the buffet with fresh, smaller pans rather than topping up food that has been sitting out.

Tips

Use boneless thighs because they are forgiving in a buffet setting. Chicken breasts work too, but can dry out; check them early and remove them as soon as they reach 165°F (74°C).
For a vegetarian main, replace the chicken with a separate pan of baked penne made with vegetarian marinara, or add a substantial bean-and-vegetable bake. Use clean utensils and clearly mark the vegetarian dish.
Cook pasta just shy of al dente; fully soft pasta can turn mushy as it bakes. If assembling the pasta ahead, refrigerate promptly and add about 10–15 minutes to its covered oven time when baking cold.
Do not leave buffet food at room temperature for more than 2 hours, or more than 1 hour when the surrounding temperature is above 90°F (32°C). Use a thermometer to check hot and cold holding temperatures rather than relying on appearance.

Serving Suggestions

Allow roughly 5–6 ounces (140–170 g) cooked chicken, 1–1½ cups (240–360 ml) pasta bake, and a generous scoop of vegetables per guest. These are buffet estimates, not strict portions; guests may choose more of one dish and less of another. Offer salad dressing, Parmesan, and croutons on the side, and place plates at the beginning of the buffet with rolls near the end so guests can balance their plates.

For a wedding service, label common allergens and provide separate serving spoons. Keep a small reserve of each dish covered and refrigerated or held safely hot, then replenish in batches. If the event has a long cocktail hour or speeches, coordinate the buffet opening with the venue so hot food does not sit unattended.

Variations

Change the flavor profile with a mild lemon-herb chicken seasoning by using dried thyme in place of oregano. For a meatless menu, offer a separate baked penne with roasted vegetables and vegetarian marinara; check the cheese label if guests avoid animal rennet. Gluten-free pasta can replace regular penne, but cook it according to its package directions and bake it separately because it may soften more quickly.

Vegetables can follow the season: use zucchini, bell peppers, or cauliflower in place of some broccoli and carrots, keeping pieces similar in size so they roast evenly. For a dairy-free option, omit the cheese from a clearly separate pan and use a suitable dairy-free alternative; the texture and browning will differ.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking or service, dividing large amounts into shallow containers so they cool promptly. Store chicken, pasta, vegetables, and salad components separately at 40°F (4°C) or below. Most cooked leftovers keep for 3–4 days in the refrigerator; discard dressed salad that has become soggy, and do not keep food that has exceeded safe buffet holding times.

Reheat chicken, pasta, and vegetables in covered oven-safe dishes at 325°F (163°C), adding a splash of water or sauce to the pasta if it seems dry. Heat until the center reaches 165°F (74°C), checked with a food thermometer. Reheat only the amount needed, and do not use a slow cooker to reheat chilled leftovers. Salad is best assembled fresh and should not be reheated.

Frequently Asked Questions

Can I make this wedding menu the day before?
Yes. Bake the pasta, roast the vegetables, and season the chicken a day ahead, then cool and refrigerate promptly. Keep salad ingredients unassembled, and reheat hot dishes to 165°F (74°C) before service. Allow extra time because chilled pans take longer to heat through.

How much food should I make for more than 24 guests?
Multiply the listed quantities by your guest count divided by 24. For example, for 48 guests, double the ingredients. Build in a modest buffer if guests will have no other meal options, but coordinate final amounts with the venue and account for children and other menu items.

Can I cook everything at the same time?
Not easily in a standard home oven: the pasta uses 375°F (190°C), while chicken and vegetables roast at 425°F (220°C). Cook in batches or use separate ovens, then hold hot foods at 140°F (60°C) or above. Avoid packing pans tightly, which slows cooking and browning.

How can I serve guests with allergies?
Ask about allergies before planning, check packaged ingredient labels, and confirm whether the venue has cross-contact controls. Prepare a separate, clearly labeled dish with clean equipment and utensils when appropriate. Do not describe a dish as allergy-safe unless its ingredients and handling can be verified.

Can the chicken be served at room temperature?
For safe wedding service, keep it hot at 140°F (60°C) or above, or chill it at 40°F (4°C) or below. Do not plan to leave cooked chicken at room temperature for extended service; refrigerate it within 2 hours, or within 1 hour above 90°F (32°C).

What if the buffet runs late?
Keep backup pans refrigerated or safely hot and bring them out as needed. Check temperatures during service, and discard food that has been in the unsafe temperature range too long rather than trying to make it safe by reheating.

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

Spotted an error? Tell us and we will correct it (corrections policy).

Catering Food Menu for Wedding: A Make-Ahead Plan