Yorkshire Chicken
Savor the perfect blend of tradition and comfort with this Yorkshire Chicken recipe, a hearty dish that combines a beautifully roasted whole chicken with the iconic Yorkshire pudding for a truly British-inspired feast. Infused with aromatic rosemary and garlic, the chicken is roasted to golden perfection alongside tender carrots and onions, creating a symphony of flavors. The star sidekick, light and airy Yorkshire puddings, are crafted using the drippings from the roast, ensuring rich, savory depth in every bite. With a prep time of just 25 minutes and a total cook time of 90 minutes, this recipe is perfect for a Sunday dinner or special gathering. Serve this classic pairing with the roasted vegetables for a dish that’s as comforting as it is impressive. Perfect for lovers of traditional roasted chicken, this recipe truly celebrates timeless culinary techniques and flavors!
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Ingredients
- 3.5 pounds whole chicken
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 sprigs fresh rosemary
- 4 whole garlic cloves
- 4 medium carrots
- 1 large yellow onion
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons beef or chicken drippings
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Rinse and pat the chicken dry with paper towels. Season it generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper, making sure to season inside the cavity as well.
Step 3
Rub the chicken with 1 tablespoon of olive oil and stuff the cavity with garlic cloves and 2 sprigs of fresh rosemary.
Step 4
Place the chicken on a roasting tray and surround it with roughly chopped carrots and onion slices. Drizzle vegetables with the remaining olive oil and season with salt and pepper.
Step 5
Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
Step 6
While the chicken roasts, prepare the Yorkshire pudding batter. In a medium mixing bowl, whisk together the flour, eggs, milk, and a pinch of salt until smooth. Let the batter rest for 20 minutes.
Step 7
Once the chicken is done, remove it from the oven and transfer it to a cutting board to rest for 10 minutes. Leave the drippings in the roasting tray, and increase the oven temperature to 425°F (220°C).
Step 8
Pour 2 tablespoons of drippings from the roasting tray into a 12-cup muffin tin or a small roasting pan. Place the tin in the oven to heat the drippings for about 5 minutes.
Step 9
Remove the hot tin from the oven and quickly pour the Yorkshire pudding batter evenly into each cup, or all at once into the roasting pan, ensuring the batter sizzles as it hits the hot oil.
Step 10
Bake the Yorkshire puddings for 20-25 minutes until puffed and golden brown. Do not open the oven door during cooking to prevent them from deflating.
Step 11
Carve the rested chicken and serve alongside roasted vegetables and freshly baked Yorkshire puddings. Enjoy!
Nutrition Facts
| Serving size | 2550.1 grams (2550.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1649 |
| Total Fat 87.40g | 112% |
| Saturated Fat 29.60g | 148% |
| Polyunsaturated Fat 3.20g | |
| Cholesterol 602mg | 201% |
| Sodium 5278mg | 229% |
| Total Carbohydrate 149.10g | 54% |
| Dietary Fiber 14.50g | 52% |
| Total Sugars 31.30g | |
| Protein 68.20g | 136% |
| Vitamin D 189IU | 947% |
| Calcium 542mg | 42% |
| Iron 11mg | 62% |
| Potassium 2137mg | 45% |
Source of Calories