Roast Chicken Dinner with Yorkshire Pudding
A simple, comforting classic meal featuring a crisp roast chicken and tall, golden Yorkshire puddings that the whole family will love.
Ingredients
Main Ingredients
- 1 whole whole chicken Organic chicken is preferred for better flavor
- to taste salt and pepper Use freshly ground if possible
- 2 tbsp tbsp olive oil For seasoning the chicken
Yorkshire Pudding Ingredients
- 2 cups all-purpose flour Sifted for better texture
- 2 cups whole milk Room temperature
- 4 large eggs Room temperature
- 1/2 cup beef drippings Can substitute with beef stock plus oil
Vegetable Side
- as desired vegetables of choice (e.g., carrots, potatoes, peas) Cooked to preference
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Season the chicken with salt, pepper, and olive oil, then roast in the oven for about 1.5 hours or until the internal temperature reaches 165°F (75°C).
- While the chicken is roasting, prepare the Yorkshire pudding batter. In a bowl, whisk together the flour, milk, and eggs until smooth.
- In a separate roasting pan, add the beef drippings and place it in the oven to heat until smoking hot.
- Pour the batter into the hot drippings and return to the oven for about 20-25 minutes, or until puffed and golden.
Cooking
- While the chicken and Yorkshire pudding cook, boil or steam your vegetables.
Serving
- Once everything is cooked, carve the chicken and serve with Yorkshire pudding and vegetables.
Notes
Pat the chicken dry for a crispy skin. Let the batter rest for 10–30 minutes for a better rise. Ensure fat is hot before adding the batter to achieve tall puddings. Use a meat thermometer to avoid overcooking the chicken. Store leftovers in airtight containers.