Roaster Yorkshire Chicken Recipe
Add a photo
1 of 1 Photo

Roaster Yorkshire Chicken

By: 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."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 71 people have saved this

What to Drink?

Wine Pinot Noir
Prep Time:
10 Min
Cook Time:
1 Hr 20 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons chopped fresh parsley
  • 1 whole chicken
  • 1/4 cup oil
  •  
  • Yorkshire Pudding
  • 3 eggs
  • 1 1/2 cups milk
  • 1 tablespoon chopped fresh parsley
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Cover, and bake in the preheated oven for 1 hour.
  4. 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.
  5. 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.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 756 | Total Fat: 33.8g | Cholesterol: 336mg

ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2009 by michellej Supporting Member (Click to learn more about Supporting Membership)
This recipe tasted so wonderful, but it didn't need the extra oil pored on it! The roaster... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2009 by LauraSem 
Thanks for adding the photo Michelle! I think next time I make it, I will omit the extra oil.... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?