Famous Recipe Menu

Famous Recipe Menu: A Comfort-Food Feast You Can Make at Home

If you’ve ever wished you could recreate a restaurant’s Famous Recipe Menu at home—those signature dish menus, house special recipes, and crowd pleaser recipes everyone raves about—you’re in exactly the right kitchen with me today.

What Is a “Famous Recipe Menu” Anyway?

When I say “Famous Recipe Menu,” I’m talking about one big, cozy collection of classic recipe favorites and chef’s special recipes you can mix and match to build a full meal—just like your favorite restaurant, but in soft slippers instead of heels.

Think of it as your own signature dish menu at home:

• A simple, juicy garlic herb roasted chicken that feels like a Sunday dinner at a classic restaurant.
• Golden, crispy buttermilk mashed potatoes you’ll want to eat straight from the pot.
• Bright buttered garlic green beans that taste like a side dish from a traditional menu.
• A restaurant-style house salad with creamy Parmesan dressing.
• And a warm, gooey skillet chocolate chip cookie (yes, the famous “pizookie” style dessert) to finish.

These are the famous food recipes that show up at family birthdays, church potlucks, and cozy winter Sundays in my house. They’re not fussy gourmet restaurant recipes—but they feel gourmet. Comfort food menu meets specialty recipe menu. That sweet spot.

You know what? After 50 years of cooking for picky kids, tired teachers, and hungry neighbors, I’ve learned this: people remember how a meal made them feel. This famous recipe menu makes people feel taken care of.

Why You’ll Love This Famous Recipe Menu

Here’s why this little “restaurant style dishes” lineup is worth bookmarking:

• Every recipe is simple and beginner-friendly, but tastes like a chef’s special from a good neighborhood restaurant.
• Flexible menu – serve just the chicken, or the whole spread for holidays, birthdays, and Sunday suppers.
• Make-ahead friendly – several components can be prepped earlier so you’re not frazzled at dinner.
• Crowd pleaser recipes – classic, familiar flavors that kids, grandparents, and foodies all enjoy.
• Budget-conscious “gourmet” – pantry-friendly ingredients, no fancy tools, restaurant-quality result.
• Easy to customize – swap sides, change herbs, or adjust spice to match your family favorite recipes.
• Great for meal prep – leftovers reheat well, and the chicken turns into lunches and sandwiches.
• Seasonless – cozy enough for winter, but fresh enough for spring and summer gatherings.
• Restaurant style, but healthier – baked and roasted, not deep-fried; choose your level of butter and cream.
• Perfect base for a classic recipe collection – once you master this menu, you can riff on it all year.

Let me explain how we’ll structure this: first I’ll walk you through each dish on this Famous Recipe Menu, then we’ll go step-by-step with ingredients, directions, variations, and all the practical details like storage and reheating.

The Famous Recipe Menu Lineup

This menu includes 5 core recipes that work beautifully together:

1. Garlic Herb Roast Chicken (Main Course)
2. Buttermilk Mashed Potatoes
3. Buttered Garlic Green Beans
4. House Salad with Creamy Parmesan Dressing
5. Skillet Chocolate Chip Cookie

You can make the whole feast or choose just one or two pieces for a simple weeknight meal. That’s the beauty of a flexible, home-style signature dish menu.

Ingredients for the Full Famous Recipe Menu

1. Garlic Herb Roast Chicken

• 1 whole chicken, about 4–5 lbs
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp dried Italian seasoning (or mix of dried thyme, oregano, basil)
• 4 cloves fresh garlic, minced
• 3 tbsp olive oil (or melted butter for richer flavor)
• 1 lemon, halved
• 1 small onion, quartered
• Fresh herbs (optional: a few sprigs of rosemary, thyme, or parsley)

Ingredient tips:

• Use a smaller chicken if you’re nervous about roasting; it cooks more evenly.
• Olive oil = lighter; butter = more indulgent, restaurant-style flavor.
• Fresh herbs aren’t mandatory, but they make it smell like a gourmet recipe menu item.

2. Buttermilk Mashed Potatoes

• 2 lbs Yukon Gold potatoes, peeled and chunked (about 5–6 medium)
• 4 tbsp unsalted butter
• ½–¾ cup buttermilk, warmed (or whole milk with a squeeze of lemon as a substitute)
• 1 tsp kosher salt (plus more to taste)
• ½ tsp black pepper
• Optional: 2–3 tbsp sour cream for extra tang

Ingredient tips:

• Yukon Golds give that restaurant-style creamy texture and buttery color.
• Warm buttermilk prevents the potatoes from getting gummy.
• If you don’t have buttermilk, mix ¾ cup milk with 2 tsp lemon juice and rest 5 minutes.

3. Buttered Garlic Green Beans

• 1 lb fresh green beans, trimmed
• 2 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp kosher salt
• ¼ tsp black pepper
• Optional: squeeze of lemon juice or sprinkle of red pepper flakes

Ingredient tips:

• Look for firm, bright green beans—limp beans taste tired.
• A little lemon at the end brings that restaurant-style brightness.

4. House Salad with Creamy Parmesan Dressing

For the salad:

• 6 cups mixed greens (romaine + spring mix works well)
• 1 cup cherry tomatoes, halved
• ½ English cucumber, thinly sliced
• ¼ red onion, thinly sliced
• ½ cup shredded carrots
• ½ cup croutons (store-bought or homemade)
• ¼ cup shaved or shredded Parmesan

For the creamy Parmesan dressing:

• ½ cup mayonnaise
• ¼ cup sour cream or plain Greek yogurt (whole milk for creaminess)
• ¼ cup finely grated Parmesan cheese
• 2–3 tbsp milk (to thin, as needed)
• 1 tbsp lemon juice or white wine vinegar
• ½ tsp garlic powder
• ¼ tsp onion powder
• ½ tsp kosher salt
• ¼ tsp black pepper

Ingredient tips:

• Use real Parmigiano Reggiano if you can for deeper flavor—it’s a small upgrade with big payoff.
• Greek yogurt instead of all mayo gives a lighter but still creamy “house special” dressing.

5. Skillet Chocolate Chip Cookie

• ½ cup unsalted butter, melted and slightly cooled
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 cup semisweet chocolate chips (or a mix of dark/milk)
• Optional: flaky sea salt for topping, vanilla ice cream for serving

Ingredient tips:

• Melting the butter gives that chewy, restaurant dessert bar texture.
• A mix of chocolate types tastes more “gourmet recipe menu” than just one.

Step-by-Step Directions

1. Roast Chicken: The Star of Your Famous Recipe Menu

1. Preheat and prep.
   Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels—this helps the skin get crisp.

2. Season the chicken.
   In a small bowl, mix salt, pepper, garlic powder, onion powder, dried Italian seasoning, minced garlic, and olive oil or melted butter. Rub this mixture all over the chicken, including under the skin on the breast if you’re comfortable doing that.

3. Stuff and truss (loosely).
   Place lemon halves, onion quarters, and any fresh herb sprigs inside the cavity. Tie the legs loosely with kitchen twine if you have it—this helps even cooking but isn’t mandatory.

4. Roast until golden.
   Place the chicken breast-side up in a roasting pan or large oven-safe skillet. Roast for about 1 hour to 1 hour 15 minutes, or until a thermometer reads 165°F in the thickest part of the thigh (without touching the bone). Skin should be deeply golden.

5. Rest before carving.
   Let the chicken rest at least 10–15 minutes. This locks in juices and keeps your famous food recipe from tasting dry.

2. Buttermilk Mashed Potatoes

1. Boil the potatoes.
   Place peeled, chunked potatoes in a pot and cover with cold, well-salted water. Bring to a boil, then simmer 12–15 minutes, until fork-tender.

2. Warm the dairy.
   While potatoes cook, gently warm the buttermilk and butter together in a small saucepan or the microwave. Warm, not hot.

3. Mash to desired texture.
   Drain potatoes well, then return to the pot. Mash with a hand masher (for rustic mash) or use a ricer (for ultra-smooth). Slowly stir in the warm buttermilk mixture until you reach your favorite texture.

4. Season and rest.
   Add salt, pepper, and optional sour cream. Taste and adjust—you’re building your own comfort food menu, so don’t be shy about seasoning.

3. Buttered Garlic Green Beans

1. Blanch the beans.
   Bring a large pot of salted water to a boil. Add green beans and cook 3–4 minutes until crisp-tender and bright green. Drain and rinse briefly under cold water to stop cooking.

2. Sauté with butter and garlic.
   In a large skillet, melt butter with olive oil over medium heat. Add garlic and cook 30 seconds, just until fragrant—don’t brown it.

3. Add beans and season.
   Toss in green beans, salt, and pepper. Cook 3–5 minutes, stirring, until heated through and lightly coated in garlicky butter.

4. Finish with brightness.
   Optional: squeeze a little lemon juice or sprinkle red pepper flakes for a restaurant-style finishing touch.

4. House Salad with Creamy Parmesan Dressing

1. Make the dressing.
   In a bowl, whisk together mayo, sour cream/Greek yogurt, Parmesan, lemon juice or vinegar, garlic powder, onion powder, salt, and pepper. Thin with milk, 1 tablespoon at a time, until it’s pourable but still coats a spoon.

2. Chill while you prep.
   Cover and chill in the fridge for at least 20–30 minutes. This helps flavors meld, just like the house special recipes at your favorite restaurant.

3. Assemble the salad.
   In a large bowl, combine greens, tomatoes, cucumber, red onion, and carrots. Toss gently.

4. Dress right before serving.
   Add dressing a little at a time and toss—don’t drown it. Top with croutons and shaved Parmesan.

5. Skillet Chocolate Chip Cookie

1. Preheat and prep skillet.
   Reduce oven to 350°F (after the chicken is done) or preheat fresh. Grease a 9–10-inch oven-safe skillet with butter or nonstick spray.

2. Make the dough.
   In a bowl, whisk melted butter with brown and granulated sugar until smooth. Add egg and vanilla; whisk again. Stir in flour, baking soda, and salt just until combined. Fold in chocolate chips.

3. Spread and bake.
   Press dough evenly into the skillet. Bake 18–22 minutes, until edges are golden and the center is just set. It’ll continue to cook slightly as it rests.

4. Serve warm.
   Sprinkle with flaky sea salt if using. Serve warm with scoops of vanilla ice cream for that restaurant-style dessert experience.

Servings & Timing

• Yield:

  • Chicken: serves 4–6
  • Potatoes: serves 4–6
  • Green beans: serves 4–6
  • Salad: serves 4–6
  • Skillet cookie: serves 6–8 (or 4 very generously!)

• Timing (for the full Famous Recipe Menu):

  • Prep Time: about 40–45 minutes (spread across recipes)
  • Active Cooking Time: about 1 hour
  • Total Time: about 1 hour 45 minutes–2 hours
  • Make-ahead tips below can shrink your active time on serving day.

Fun Variations for Your Famous Recipe Menu

• Herb-Lemon Chicken Twist: Use fresh rosemary and thyme plus extra lemon slices under the skin for a brighter, more “gourmet recipe menu” flavor.
• Cheddar Mashed Potatoes: Stir in 1 cup shredded sharp cheddar and a spoonful of cream cheese for ultra-rich, kid-approved comfort food.
• Garlic Parmesan Green Beans: Add 2–3 tbsp grated Parmesan at the end of cooking and toss to coat.
• Caesar-Style House Salad: Swap dressing seasonings for more garlic, extra Parmesan, and a squeeze of anchovy paste for true restaurant style.
• Salted Caramel Skillet Cookie: Drizzle warm caramel sauce over the baked cookie and sprinkle with flaky sea salt.
• Lighter Version: Use Greek yogurt in both the potatoes (instead of sour cream) and dressing, and reduce butter a bit in the beans.

Storage & Reheating Tips

• Roast Chicken:

  • Store in an airtight container in the fridge up to 3–4 days.
  • Reheat gently covered in a 325°F oven, or slice and warm in a skillet with a splash of chicken broth.

• Mashed Potatoes:

  • Store in the fridge up to 3 days.
  • Reheat on the stovetop over low heat with a splash of milk or buttermilk, stirring often.

• Green Beans:

  • Store in the fridge up to 3 days.
  • Reheat quickly in a skillet over medium heat; add a dab of butter if they seem dry.

• House Salad & Dressing:

  • Salad: best fresh, but undressed salad can keep 1–2 days in the fridge.
  • Dressing: store in a jar up to 5–7 days; stir or shake before using.

• Skillet Cookie:

  • Store covered at room temperature 1–2 days, or in the fridge up to 4 days.
  • Reheat individual portions in the microwave 10–15 seconds, or warm the whole skillet in a 300°F oven for about 8–10 minutes.

Make-ahead advice:

• Mix the dressing up to 2 days ahead.
• Peel and chop potatoes a few hours ahead and keep them in cold water in the fridge.
• Trim green beans the day before.
• You can even season the chicken and keep it covered in the fridge for a few hours before roasting for deeper flavor.

Notes from My Kitchen (A 50-Year-Old Cook’s Confessions)

• I tested this Famous Recipe Menu with both butter and olive oil on the chicken. Butter wins for flavor; olive oil wins for a slightly lighter feel. I often use a mix.
• If your family is like mine, mashed potatoes disappear first. I usually make 1.5x the recipe for a group.
• Don’t stress over perfect carving. Rustic slices taste just as good as picture-perfect restaurant style cuts.
• Let the skillet cookie stay a tiny bit underbaked in the center if you love that gooey, warm-dough texture.
• Seasoning is personal: taste as you go. A pinch more salt or a squeeze of lemon can turn good into “famous.”
• If you’re hosting, write a tiny timeline on a sticky note: when chicken goes in, when to boil potatoes, when to toss salad. It keeps things calm.

FAQs About This Famous Recipe Menu

1. Can I use chicken pieces instead of a whole chicken?
Yes—use bone-in, skin-on thighs and drumsticks, and reduce roasting time to about 35–45 minutes, checking for 165°F internal temperature.

2. How can I make this menu gluten-free?
Use gluten-free croutons or skip them, and check labels on broth and seasonings; the main recipes are naturally gluten-free except croutons and possibly dessert if you change the flour.

3. Can I double the recipes for a larger crowd?
Absolutely; just use two chickens in separate roasting pans and larger pots for sides, and keep an eye on oven space and timing.

4. What if I don’t have a cast-iron skillet for the cookie?
Use a 9-inch round cake pan or 8×8-inch baking pan—bake time may vary by a few minutes, so watch for golden edges and a just-set center.

5. Can I make the mashed potatoes dairy-free?
Yes—use olive oil or a vegan butter, and warm unsweetened almond or oat milk; season a bit more generously for flavor.

6. How do I keep the salad from getting soggy?
Wait to add dressing and croutons until right before serving, and store greens dry and well-chilled.

7. Is this menu good for holidays like Thanksgiving or Easter?
Definitely; it’s a classic recipe collection that fits beautifully on a holiday table, especially when you want a traditional menu that isn’t just turkey and ham.

8. What wine pairs well with this menu?
A buttery Chardonnay or a light Pinot Noir both work wonderfully with roast chicken, creamy potatoes, and the rest of this comfort food menu.

Bringing It All Together

This Famous Recipe Menu gives you a complete, restaurant-style dinner at home: juicy roast chicken, comforting mashed potatoes, fresh greens, buttery veggies, and a warm, gooey dessert. It’s the kind of family favorite recipes lineup that turns an ordinary night into a little celebration.

If you try this menu, I’d love to hear how it went—tell me your tweaks, which dishes became your new house special recipes, and who you shared them with. And when you’re ready for more crowd pleaser recipes and restaurant style dishes, come back and we’ll build out your full classic recipe collection together.

Famous Recipe Menu – Garlic Herb Roast Chicken Dinner with Sides and Dessert

A full restaurant-style comfort-food feast you can make at home: juicy garlic herb roast chicken, buttermilk mashed potatoes, buttered garlic green beans, a crisp house salad with creamy Parmesan dressing, and a warm skillet chocolate chip cookie for dessert.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Course Dessert, Full Menu, Main Course, Salad, Side Dish

Cuisine American

Servings 4 people

Ingredients

  

1x2x3x

• 1 whole chicken about 4–5 lbs
• 2 teaspoons kosher salt for chicken seasoning
• 1 teaspoon black pepper for chicken seasoning
• 2 teaspoons garlic powder for chicken seasoning
• 1 teaspoon onion powder for chicken seasoning
• 2 teaspoons dried Italian seasoning or mix of dried thyme, oregano, basil for chicken
• 4 cloves garlic fresh, minced, for chicken rub
• 3 tablespoons olive oil or melted butter for richer chicken flavor
• 1 lemon halved, for stuffing chicken cavity
• 1 small onion quartered, for stuffing chicken cavity
• fresh herbs optional: a few sprigs of rosemary, thyme, or parsley for chicken cavity
• 2 pounds Yukon Gold potatoes peeled and chunked (about 5–6 medium)
• 4 tablespoons unsalted butter for mashed potatoes
• 0.5-0.75 cup buttermilk warmed (or whole milk with a squeeze of lemon)
• 1 teaspoon kosher salt plus more to taste, for mashed potatoes
• 0.5 teaspoon black pepper for mashed potatoes
• 2-3 tablespoons sour cream optional, for extra tang in potatoes
• 1 pound fresh green beans trimmed
• 2 tablespoons butter for green beans
• 1 tablespoon olive oil for green beans
• 3 cloves garlic minced, for green beans
• 0.5 teaspoon kosher salt for green beans
• 0.25 teaspoon black pepper for green beans
• lemon juice or red pepper flakes optional, to finish green beans
• 6 cups mixed greens romaine + spring mix works well
• 1 cup cherry tomatoes halved
• 0.5 English cucumber thinly sliced
• 0.25 red onion thinly sliced
• 0.5 cup shredded carrots
• 0.5 cup croutons store-bought or homemade
• 0.25 cup Parmesan cheese shaved or shredded for salad topping
• 0.5 cup mayonnaise for creamy Parmesan dressing
• 0.25 cup sour cream or plain Greek yogurt whole milk for creaminess, for dressing
• 0.25 cup Parmesan cheese finely grated, for dressing
• 2-3 tablespoons milk to thin dressing as needed
• 1 tablespoon lemon juice or white wine vinegar for dressing
• 0.5 teaspoon garlic powder for dressing
• 0.25 teaspoon onion powder for dressing
• 0.5 teaspoon kosher salt for dressing
• 0.25 teaspoon black pepper for dressing
• 0.5 cup unsalted butter melted and slightly cooled, for skillet cookie
• 0.5 cup brown sugar packed, for skillet cookie
• 0.25 cup granulated sugar for skillet cookie
• 1 large egg for skillet cookie
• 2 teaspoons vanilla extract for skillet cookie
• 1.25 cups all-purpose flour for skillet cookie
• 0.5 teaspoon baking soda for skillet cookie
• 0.5 teaspoon kosher salt for skillet cookie dough
• 1 cup semisweet chocolate chips or a mix of dark and milk chocolate
• flaky sea salt optional, for topping skillet cookie
• vanilla ice cream optional, for serving skillet cookie

Instructions

 

• Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels to help the skin crisp. Place the chicken breast-side up in a roasting pan or large oven-safe skillet.
  1 whole chicken
• In a small bowl, mix 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons dried Italian seasoning, 4 minced garlic cloves, and 3 tablespoons olive oil or melted butter. Rub this mixture all over the chicken, including under the breast skin if you’re comfortable.
  2 teaspoons kosher salt, 1 teaspoon black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons dried Italian seasoning, 4 cloves garlic, 3 tablespoons olive oil
• Stuff the chicken cavity with the halved lemon, quartered onion, and optional fresh herb sprigs. Tie the legs loosely with kitchen twine if desired. Roast at 425°F for about 60–75 minutes, or until the thickest part of the thigh reaches 165°F and the skin is deeply golden.
  1 lemon, 1 small onion, fresh herbs
• Remove the chicken from the oven and let it rest for 10–15 minutes before carving so the juices redistribute and the meat stays moist.
• While the chicken roasts, place peeled, chunked Yukon Gold potatoes in a pot and cover with cold, well-salted water. Bring to a boil, then reduce to a simmer and cook 12–15 minutes, until fork-tender.
  2 pounds Yukon Gold potatoes, 1 teaspoon kosher salt
• In a small saucepan or microwave-safe bowl, gently warm 4 tablespoons butter with 1/2–3/4 cup buttermilk until just warm (not hot).
  4 tablespoons unsalted butter, 0.5-0.75 cup buttermilk
• Drain the cooked potatoes well and return them to the pot. Mash by hand for a rustic texture or use a ricer for extra smooth potatoes. Slowly stir in the warm buttermilk mixture until you reach your desired consistency. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and optional sour cream. Taste and adjust seasoning.
  2 pounds Yukon Gold potatoes, 0.5-0.75 cup buttermilk, 1 teaspoon kosher salt, 0.5 teaspoon black pepper, 2-3 tablespoons sour cream
• Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3–4 minutes, until bright green and crisp-tender. Drain and briefly rinse under cold water to stop cooking.
  1 pound fresh green beans
• In a large skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the blanched green beans, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, tossing, for 3–5 minutes, until heated through and coated. Finish with a squeeze of lemon juice or a pinch of red pepper flakes if desired.
  2 tablespoons butter, 1 tablespoon olive oil, 3 cloves garlic, 0.5 teaspoon kosher salt, 0.25 teaspoon black pepper, lemon juice or red pepper flakes
• In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1/4 cup finely grated Parmesan, 1 tablespoon lemon juice or white wine vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Thin with 2–3 tablespoons milk, a little at a time, until the dressing is pourable but still coats a spoon. Cover and chill at least 20–30 minutes.
  0.5 cup mayonnaise, 0.25 cup sour cream or plain Greek yogurt, 0.25 cup Parmesan cheese, 1 tablespoon lemon juice or white wine vinegar, 0.5 teaspoon garlic powder, 0.25 teaspoon onion powder, 0.5 teaspoon kosher salt, 0.25 teaspoon black pepper, 2-3 tablespoons milk
• In a large serving bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, sliced red onion, and shredded carrots. Just before serving, drizzle with some of the creamy Parmesan dressing and toss gently. Top with croutons and shaved or shredded Parmesan.
  6 cups mixed greens, 1 cup cherry tomatoes, 0.5 English cucumber, 0.25 red onion, 0.5 cup shredded carrots, 0.5 cup croutons, 0.25 cup Parmesan cheese
• After the chicken is done, reduce the oven temperature to 350°F (175°C). Grease a 9–10-inch oven-safe skillet with butter or nonstick spray.
• In a mixing bowl, whisk the melted, slightly cooled butter with brown sugar and granulated sugar until smooth. Whisk in the egg and vanilla extract. Stir in flour, baking soda, and salt just until combined, then fold in the chocolate chips.
  0.5 cup unsalted butter, 0.5 cup brown sugar, 0.25 cup granulated sugar, 1 large egg, 2 teaspoons vanilla extract, 1.25 cups all-purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon kosher salt, 1 cup semisweet chocolate chips
• Press the dough evenly into the prepared skillet. Bake at 350°F for 18–22 minutes, until the edges are golden and the center is just set. It will continue to cook slightly as it rests. For a gooier center, slightly underbake.
• Carve the rested roast chicken and serve with buttermilk mashed potatoes, buttered garlic green beans, and house salad. For dessert, sprinkle the warm skillet cookie with flaky sea salt if using and serve warm, straight from the skillet, with scoops of vanilla ice cream.
  flaky sea salt, vanilla ice cream

Notes

Servings: chicken, potatoes, green beans, and salad each serve about 4–6; the skillet cookie serves 6–8. Storage: Roast chicken keeps 3–4 days in the fridge; reheat gently in a 325°F oven or in a skillet with a splash of broth. Mashed potatoes keep up to 3 days; reheat over low heat with a splash of milk or buttermilk. Green beans keep up to 3 days; reheat quickly in a skillet with a dab of butter. Salad is best fresh; undressed greens keep 1–2 days, and dressing keeps 5–7 days refrigerated. Skillet cookie keeps 1–2 days at room temperature or up to 4 days in the fridge; reheat portions briefly in the microwave or warm the whole skillet at 300°F for 8–10 minutes. Make-ahead: mix the dressing up to 2 days ahead; peel and chop potatoes a few hours ahead and store in cold water; trim green beans the day before; season the chicken and refrigerate for a few hours before roasting.

Keyword buttered green beans, buttermilk mashed potatoes, Comfort Food, Family Dinner, garlic herb roast chicken, house salad, restaurant-style menu, roast chicken dinner, skillet chocolate chip cookie

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