Chicken Dinner with Yorkshire Puddings
A warm, classic meal of roast chicken served with light, puffed Yorkshire puddings, perfect for family meals or gatherings.
Ingredients
Main Ingredients
- 1 whole whole chicken Well seasoned
- Salt and pepper to taste Salt and pepper
Yorkshire Pudding Ingredients
- 2 cups all-purpose flour
- 1 cup milk Room temperature
- 4 large eggs Room temperature
- 1/2 cup beef drippings or vegetable oil Use beef drippings for a richer flavor
- Gravy prepared separately Gravy To serve with the dish
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Season the chicken with salt and pepper, and roast it in the oven until fully cooked (about 1.5 hours).
- While the chicken is roasting, prepare the Yorkshire puddings: In a bowl, whisk together the flour, milk, and eggs until smooth.
- Let the batter rest for 30 minutes.
Baking the Yorkshire Puddings
- In a muffin tin, add a little beef drippings or vegetable oil to each cup and place it in the oven for about 5 minutes until hot.
- Pour the batter into the hot oil-filled muffin tin, filling each cup about halfway.
- Bake for 20-25 minutes until the puddings are puffed and golden brown.
Serving
- Serve the chicken with the Yorkshire puddings and your prepared gravy.
Notes
Store leftover chicken in an airtight container in the fridge for 3-4 days. Keep puddings in a separate container and reheat in a hot oven to bring back crispness. For extra comfort, serve with a bowl of Creamy Chicken Broth Soup with Bacon as a starter or side.