Few dishes bring the same joy as roast chicken. Aromas fill the home, warming hearts and lifting spirits. Pair it with golden potatoes, Yorkshire puddings, and rich gravy for a classic, satisfying feast.
Ingredients
| Item | Quantity |
|---|---|
| Whole chicken | 1 (about 4 lbs) |
| Lemons | 2 |
| Garlic | 1 bulb |
| Thyme sprigs | 6-8 |
| Carrots | 2-3 |
| Shallots | 2-3 |
| Potatoes | 4-5 medium |
| Plain flour | 140g (1 cup) |
| Eggs | 4 |
| Milk | 200ml (¾ cup) |
| Cornflour | 1 tbsp |
| Gravy powder | 1 tbsp |
| Butter | 1 tbsp |
| Salt | As needed |
| Pepper | As needed |
| Olive oil | 2-3 tbsp |
Cooking Time
Prep: 20 minutes
Cook: 2 hours 10 minutes
Total: 2 hours 30 minutes
Preparing the Chicken
Start by seasoning the chicken. Remove string if any. Sprinkle salt and pepper inside its cavity. Add half a lemon, garlic sliced in two, and fresh thyme. These flavors infuse deeply.
Place the chicken in a roasting tray. Arrange quartered lemons and halved garlic around it. Drizzle olive oil generously over the chicken and rub it all over with hands.
For extra flavor, add large chunks of carrots or shallots beneath the chicken. Cover with foil and roast at 190°C (375°F). Cook for 45 minutes per kilogram, uncovering it for 20 minutes near the end. Occasionally spoon juices over the bird to keep it moist.
Crispy Roast Potatoes
Peel potatoes, cutting them evenly. Boil them in salted water for 5–10 minutes. Drain.
Lightly butter a baking tray. Spread the potatoes evenly. Bake at 200°C (400°F) for 45 minutes, flipping halfway. Add rosemary or thyme for fresh, herbal notes before baking.
Yorkshire Puddings
Combine flour and eggs in a mixing bowl. Whisk until smooth, then slowly add milk. Stir until the batter is lump-free.
Heat oil in a pudding tray until piping hot. Quickly pour batter into compartments, filling two-thirds. Bake at 200°C (400°F) for 20 minutes. Keep the oven closed during baking.
Homemade Gravy
Once the chicken is done, squeeze roasted lemons over the juices. Pour drippings into a saucepan.
Mix cornflour and gravy powder with cold water until smooth. Slowly add this to the saucepan, stirring constantly. Simmer on low heat for 5–10 minutes. The gravy thickens beautifully as it cooks.
Final Assembly
Slice the roasted chicken. Arrange crispy potatoes, roasted carrots, and two Yorkshire puddings on each plate. Drizzle with warm, fragrant gravy.
This meal feels like a celebration. Perfect for Sunday gatherings or special occasions, every bite bursts with flavor. Cooking this dinner brings tradition to life, creating unforgettable moments at your table. Enjoy!
Roast Chicken Yorkshire Pudding Recipe – Crispy, Fluffy, Perfect Dinner
Ingredients
- 4 lbs Whole chicken 1about
- 2 Lemons
- 1 bulb Garlic
- 8 sprigs Thyme
- 3 Carrots
- 3 Shallots
- 5 Potatoes medium
- 140 g Plain flour 1 cup
- 4 Eggs
- 200 ml Milk ¾ cup
- 1 tbsp Cornflour
- 1 tbsp Gravy powder
- 1 tbsp Butter
- Salt As needed
- Pepper As needed
- 3 tbsp Olive oil
Instructions
Preparing the Chicken
- Start by seasoning the chicken. Remove string if any. Sprinkle salt and pepper inside its cavity. Add half a lemon, garlic sliced in two, and fresh thyme. These flavors infuse deeply. Place the chicken in a roasting tray. Arrange quartered lemons and halved garlic around it. Drizzle olive oil generously over the chicken and rub it all over with hands. For extra flavor, add large chunks of carrots or shallots beneath the chicken. Cover with foil and roast at 190°C (375°F). Cook for 45 minutes per kilogram, uncovering it for 20 minutes near the end. Occasionally spoon juices over the bird to keep it moist.
Crispy Roast Potatoes
- Peel potatoes, cutting them evenly. Boil them in salted water for 5–10 minutes. Drain, shaking the pot to roughen edges. This step creates a crispy texture. Lightly butter a baking tray. Spread the potatoes evenly. Bake at 200°C (400°F) for 45 minutes, flipping halfway. Add rosemary or thyme for fresh, herbal notes before baking.
Yorkshire Puddings
- Combine flour and eggs in a mixing bowl. Whisk until smooth, then slowly add milk. Stir until the batter is lump-free. Heat oil in a pudding tray until piping hot. Quickly pour batter into compartments, filling two-thirds. Bake at 200°C (400°F) for 20 minutes. Keep the oven closed during baking.
Homemade Gravy
- Once the chicken is done, squeeze roasted lemons over the juices. Pour drippings into a saucepan. Mix cornflour and gravy powder with cold water until smooth. Slowly add this to the saucepan, stirring constantly. Simmer on low heat for 5–10 minutes. The gravy thickens beautifully as it cooks.
Final Assembly
- Slice the roasted chicken. Arrange crispy potatoes, roasted carrots, and two Yorkshire puddings on each plate. Drizzle with warm, fragrant gravy.
Video
Nutrition
Looking for more Recipes?
Crockpot Ranch Chicken and Potatoes: A Cozy Comfort Food Delight
Fantastic Helen! I rarely do a NC day on Sundays if we are having a roast as I want Yorkshires, but now I have your recipe I will definitely give it a go!! Thank you
Thank you Mands!I’ve been meaning to make these for a while but never seemed to get round to it.So glad I did though – it’s definitely worth doing No Count on a Sunday now!Helen xxx
What are blitzed oats? I’m new to this.
Hi Jenny, blitzed oats are normal porridge oats that have been whizzed in a food processor to make the pieces smaller: they are then more like flour in consistency.Good luck with your WW journey!Helen xxx
Thanks so much for this. Doing a NC roast beef dinner tonight and decided to try these. Made them early in case they didn’t work and I had time for Aunt Bessie to rescue me but turned out really well, so well n fact one has already made it into my mouth!
Lol and thank you!I’m so glad they worked out and you didn’t have to turn to Aunt Bessie:-)Thank you for your lovely comment:-)Helen xxxx
Just made the yorkshire puddings they were ok.a bit flat but for my first attempt the taste was ok. I am definitely going to keep practicing.thanks
Hi Trudi, glad you liked the Yorkshire puds.As with a lot of NC alternatives, the texture is not quite the same as the real thing but it can still taste good:-)I still have disasters in the kitchen but I’m getting there so hopefully you will too:-)Hope you have a lovely day!Helen xxxxx