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Instructions
- Preheat your oven to 200°C (400°F).
- Rub the chicken with olive oil, thyme, salt, and pepper. Place it in a roasting pan along with the chopped onion. Roast for 1 hour 20 minutes, or until the internal temperature reaches 75°C (165°F).
- Boil the potatoes in salted water for 10 minutes. Drain well and shake in the pan to roughen the edges.
- Transfer potatoes to a baking tray, drizzle with olive oil, and roast for 40 minutes until golden and crispy.
- Prepare Yorkshire pudding batter according to the packet instructions and set aside.
- Steam or boil carrots, green beans, and peas until tender, about 5-7 minutes.
- Prepare gravy as instructed on the packet or use homemade gravy.
- Once the chicken is done, let it rest for 10 minutes before carving.
- Bake Yorkshire puddings in oven for 10 minutes or until puffed and golden.
- Serve the roast chicken, with potatoes, vegetables, Yorkshire pudding, and gravy. Enjoy!
Chef’s Tips
- Ensure the chicken is at room temperature before roasting for even cooking.
- Use a spoon to baste the chicken with its juices every 20 minutes for extra moisture.
- Preheat the oil in the Yorkshire pudding tray for a crispier texture.
Nutrition (per serving)
Approximate: 850 calories, 45g protein, 70g carbs, 40g fat
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