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My review
Roaster Yorkshire Chicken
LauraSem
"An alternative to traditional beef roast and Yorkshire pudding. You cook a whole chicken in a roasting pan and then bake the pudding around the chicken."
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Ingredients
1 h 30 m servings 756 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 400 degrees F (200 degrees C).
- Shake 1/2 cup of flour, 1 teaspoon salt, the pepper, and 2 teaspoons of parsley in a large plastic bag. Add the chicken, and toss to coat all over with the flour mixture. Remove the chicken, and shake to remove the excess flour. Place, breast side up, into a small, lidded roasting pan that is slightly larger than the chicken. Drizzle the oil evenly over the chicken, allowing the excess to coat the bottom of the roasting pan.
- Cover, and bake in the preheated oven for 1 hour.
- After the chicken has roasted for 1 hour, prepare the Yorkshire pudding batter by whisking together the eggs, milk, and 1 tablespoon of parsley until blended. Add 1 cup of flour, the baking powder, and 1 teaspoon of salt; whisk until a smooth batter has formed.
- Remove the roasting pan from the oven and place onto a baking sheet. Pour the Yorkshire pudding batter evenly over the top of the chicken, allowing the excess to run into oil at the bottom of the pan.
- Return to the oven, and bake until the Yorkshire pudding is puffed and golden brown, and the chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Footnotes
- Editor's Note
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
Per Serving: 756 calories; 33.8 g fat; 40.8 g carbohydrates; 68 g protein; 317 mg cholesterol; 1541 mg sodium. Full nutrition
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Reviews
Read all reviews 1010 Ratings
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Most helpful positive review
3/16/2010
Ummmm. This chicken came out really moist and tender. I had a little over a 5 pounder so it took a bit longer to cook. I only used about 1/8 cup of EVOO and it seemed just right. Not ever having...
Most helpful critical review
7/14/2013
The most ridiculous way of making Yorkshire pudding I've ever seen. Yorkshire pudding is more of a baked pancake... made separately from the meat.
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7/14/2013
The most ridiculous way of making Yorkshire pudding I've ever seen. Yorkshire pudding is more of a baked pancake... made separately from the meat.
4/16/2009
This recipe tasted so wonderful, but it didn't need the extra oil pored on it! The roaster makes plenty of fat. I had to spoon out 1/2 cup of oil when it came out of the oven. The yorkshire was ...
3/16/2010
Ummmm. This chicken came out really moist and tender. I had a little over a 5 pounder so it took a bit longer to cook. I only used about 1/8 cup of EVOO and it seemed just right. Not ever having...
8/27/2009
Thanks for adding the photo Michelle! I think next time I make it, I will omit the extra oil. I bet you are right about it not being neccessary. Thanks for the review!
1/30/2011
Awesome chicken! I took the advice of others and did not put the extra oil in, at least not initially. the chicken I used was a very lean, young chicken, and it literally, produced maybe ONE t...
7/27/2017
This is not British, do not make- I'm fairly certain it is a wind up. Never has anyone cooked a whole chicken in Yorkshire batter- that's just insane. The only 'meat' that's cooked in batter i...
12/28/2011
I've made this a couple of times and each time, it turned out great. The yorkshire is beyond flavorful. The only issue is that the chicken is bland. The second time, we made an extra side of gra...
1/28/2013
I made this recipe a few nights ago for me and my boyfriend. It turned out well, but I substituted the parsley with freshly diced chives, and stuffed the chicken with sliced brown mushrooms and...