This wedding dinner menu is a coordinated, family-style feast of roast chicken, herb-roasted potatoes, green beans, and a crisp salad, with a simple lemon pan sauce. It balances familiar options with practical make-ahead steps, so the meal feels celebratory without requiring every dish to finish at the same moment.

Plan on one serving of each side per guest; the quantities below serve 8 and can be scaled up in batches. For a larger wedding, use this as a template and arrange extra ovens, roasting pans, refrigeration, and food-service help before the event.

Ingredients

8 bone-in, skin-on chicken thighs, about 3 lb (1.36 kg)
2½ lb (1.13 kg) Yukon Gold potatoes, cut into 1½-inch (4-cm) pieces
1½ lb (680 g) green beans, trimmed
10 oz (285 g) mixed salad greens
1 pint (300 g) cherry tomatoes, halved
1 English cucumber, about 12 oz (340 g), sliced
1 small red onion, about 5 oz (140 g), thinly sliced
½ cup (120 ml) olive oil, divided
2 lemons: finely grated zest from 1 and ¼ cup (60 ml) juice total, divided
4 garlic cloves, minced, divided
2 tbsp (30 ml) Dijon mustard, divided
2 tbsp (30 ml) honey
2 tbsp (8 g) chopped fresh rosemary
2 tbsp (6 g) chopped fresh thyme, divided
1½ tsp (9 g) kosher salt for the chicken, plus more to taste
1 tsp (2 g) black pepper for the chicken, plus more to taste
1½ tsp (7 g) kosher salt for the potatoes
1 tsp (2 g) black pepper for the potatoes
1 tbsp (14 g) unsalted butter
½ cup (120 ml) low-sodium chicken broth
2 tbsp (30 ml) red wine vinegar
¼ cup (60 ml) water, for the green beans
2 tbsp (30 ml) sliced almonds (optional)

Instructions

Season the chicken (10 minutes active, 30 minutes resting). Pat the thighs dry. Mix 2 tbsp (30 ml) olive oil, lemon zest, half the garlic, rosemary, 1 tbsp (3 g) thyme, 1½ tsp salt, and 1 tsp pepper. Rub over the chicken and arrange it skin-side up on a rimmed sheet pan. Leave at room temperature for 30 minutes while the oven heats; do not leave raw poultry out longer than 2 hours total.
Heat the oven and prepare the potatoes (15 minutes active). Heat the oven to 425°F (220°C). Toss the potatoes with 2 tbsp (30 ml) olive oil, 1½ tsp salt, and 1 tsp pepper. Spread them in a single layer on a second rimmed pan, leaving space between pieces for browning.
Roast the chicken and potatoes (45–55 minutes). Put both pans in the oven, with the chicken skin-side up. Roast the potatoes for about 40–50 minutes, turning once, until browned and tender. Roast the chicken about 40–50 minutes, until a thermometer in the thickest part of each thigh, away from bone, reads 165°F (74°C); this is the USDA FSIS safe minimum temperature for poultry. If the chicken finishes first, transfer it to a clean platter and keep it loosely covered while the potatoes finish.
Make the salad dressing and assemble the salad (10 minutes active). Whisk ¼ cup (60 ml) olive oil with 2 tbsp (30 ml) lemon juice, the red wine vinegar, honey, 1 tbsp (15 ml) Dijon, and salt and pepper to taste. Toss the greens, tomatoes, cucumber, and red onion with just enough dressing to lightly coat. Keep extra dressing on the side so the greens do not wilt.
Cook the green beans (10 minutes). While the roast rests, heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add the green beans, remaining garlic, and ¼ cup (60 ml) water. Cover and steam for 4–5 minutes, then uncover and cook 2–3 minutes more, stirring, until bright green and crisp-tender. Season with salt and pepper. Add the optional almonds just before serving.
Finish the lemon pan sauce (5 minutes). Set the chicken roasting pan on a heat-safe surface and spoon off excess fat, leaving about 1 tbsp (15 ml) drippings. Set the pan over medium heat if it is suitable for the stovetop; otherwise use a small saucepan and scrape in the drippings. Stir in the broth, remaining 2 tbsp (30 ml) lemon juice, remaining 1 tbsp (15 ml) Dijon, and butter. Simmer for 2–3 minutes, scraping up browned bits, then stir in the remaining 1 tbsp (3 g) thyme. Taste and adjust seasoning. Serve the sauce separately.
Arrange the meal (5 minutes). Put the chicken, potatoes, beans, and salad into serving dishes. Serve the sauce alongside the chicken and offer the remaining dressing separately.

Tips

For the best schedule, wash and trim vegetables and mix the dressing earlier in the day; refrigerate them separately. Keep the salad greens undressed until shortly before serving.
Do not crowd the potato pan. If scaling up, roast extra potatoes on another pan rather than piling them together; crowded pieces steam instead of browning.
Boneless, skinless chicken thighs can replace bone-in thighs, but they cook faster. Begin checking with a thermometer after about 25 minutes and cook to 165°F (74°C).
If fresh thyme is unavailable, use 1 tsp (1 g) dried thyme in the chicken seasoning and omit it from the finishing sauce; dried herbs taste more concentrated, so avoid a one-for-one swap.

Serving Suggestions

Serve the dishes family-style for a relaxed reception or plate them in the order listed for a more formal dinner. A basket of rolls and a seasonal fruit tart or simple cake make easy additions. For a buffet, put salad out in smaller bowls and replenish them as needed instead of leaving a large dressed bowl at room temperature.

Keep hot chicken, potatoes, and beans at 140°F (60°C) or above if they will wait for service, using a food thermometer to check. Set out only what guests will eat in the next short serving window, and keep cold salad at 40°F (4°C) or below. Avoid letting perishable food sit at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Variations

Herb change: Replace rosemary with chopped sage or parsley. Use a lighter hand with sage, which has a stronger flavor.
Vegetarian main: Serve a substantial baked pasta or roasted stuffed squash separately, and use vegetable broth in the sauce. Prepare and temperature-check that dish according to its recipe.
Different vegetables: Swap green beans for asparagus or broccolini. Cooking time varies with thickness, so cook until tender and serve promptly.
Dairy-free sauce: Replace the butter with olive oil. The sauce will be less creamy but still bright and savory.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow covered containers. Store chicken and cooked vegetables for 3–4 days at 40°F (4°C) or below. Keep salad separate; undressed greens are best within 1–2 days, while dressed salad may soften within hours. Freeze chicken and potatoes for up to 2–3 months for best quality; thaw in the refrigerator before reheating.

Reheat chicken and potatoes covered in a 325°F (165°C) oven until the center reaches 165°F (74°C), checking with a thermometer; add a splash of broth to keep the chicken moist. Reheat beans in a skillet with a teaspoon of water. Bring sauce to a simmer, stirring. Reheat only the portions you plan to serve, and do not use a slow cooker to reheat leftovers.

Frequently Asked Questions

Can I prepare this wedding dinner menu a day ahead?
Season the chicken and refrigerate it covered, prepare the dressing, and trim the vegetables up to a day ahead. Keep raw chicken below ready-to-eat foods in the refrigerator. Roast the chicken and potatoes close to serving, then cook the beans and dress the salad shortly before the meal.

How do I scale the menu for more guests?
Multiply each ingredient by the number of guests divided by 8, then round sensibly. Cook chicken in separate batches or use multiple ovens, leaving space around each piece. Allow additional time for oven recovery and check every batch with a thermometer rather than relying on one cooking time.

Can the chicken be cooked the morning of the reception?
It can be cooked ahead, but it is juiciest when roasted nearer to serving. If you cook it early, cool it promptly in shallow containers, refrigerate within 2 hours, and reheat covered to 165°F (74°C). Do not leave cooked chicken at room temperature while other preparations continue.

What if I do not have two ovens?
Roast the potatoes first and hold them covered in an oven at 140°F (60°C) or above while the chicken cooks, or cook the chicken first and reheat it safely before service. Do not rely on an unheated oven to keep food at a safe temperature; check with a food thermometer.

How can I accommodate guests who avoid gluten?
The menu as written is gluten-free if the broth, mustard, and other packaged ingredients are labeled gluten-free. Check labels and avoid cross-contact by using clean utensils, pans, and serving dishes.

What is the best way to serve this at a buffet?
Use smaller serving dishes and replenish them from temperature-controlled hot or cold storage. Keep hot foods at 140°F (60°C) or above and cold salad at 40°F (4°C) or below; discard perishable food left out beyond the applicable 2-hour limit.

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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Dinner Menu for Wedding: A Make-Ahead Celebration Feast