Roaster Yorkshire Chicken Recipe - Allrecipes.com
Roaster Yorkshire Chicken Recipe
  • READY IN hrs

Roaster Yorkshire Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 30 mins

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).
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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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 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 yorkshire pudding before, let alone making it, it was a big surprise. We loved it! Not sure if it came out the way it should have, but it was good! Thanks for the post!

 
Most Helpful Critical Review
Apr 17, 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 good and the chicken was very moist. I have to try this again without the oil and see if it works. I really didn't understand the coating of flour either, but I made the recipe as written and planned to give it another chance. Also, this is not for the calorie counters, but keep in mind nor is the roast beef with yorkshire pudding. My family loved it and I'm willing to give it a chance without the added oil.

 

7 Ratings

Jul 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.

 
Aug 28, 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!

 
Jan 31, 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 tablespoon of grease, if that! So, after I cooked the chicken for 1hr, I added about about a 1/4 cup of coconut oil (since that is what I had on hand), and then poured in the batter, and it turned out awesome! I should note though, since I am allergic to milk, I substituted 1 cup coconut milk and 1/2 cup of hazlenut milk for the 1 and 1/2 cups of milk and i couldn't tell it was milk free at all, it tasted amazing and my milk loving husband liked it too! I might reduce the oil just a tad next time, but maybe to about 1/6, depending on what the next chicken produces. But wonderfully tasty dish and is very hearty, it will keep you full for a long time, I ate a small serving with mashed potatoes and some zuccini 5hrs ago and I am not even a little bit hungry now! Very very good! I am a huge fan of English food, and if you are too, its definitely worth trying! :) God Bless ~Amy

 
Dec 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 gravy and it was great.

 
Jan 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 sliced leeks, surrounding the chicken with the veggies that wouldn't fit in the chicken's cavity. It took longer to roast than indicated, but the chicken was pretty good-sized. Fun new recipe though!

 

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Nutrition

  • Calories
  • 756 kcal
  • 38%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 336 mg
  • 112%
  • Fat
  • 33.8 g
  • 52%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 68 g
  • 136%
  • Sodium
  • 1541 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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