Name: Herb-Roasted Chicken Sunday Roast
Total time: 125 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 whole chicken (about 1.5 kg); 2 carrots; 2 parsnips; 1 onion; 2 potatoes; 100 ml chicken stock; 2 tbsp olive oil; Salt and pepper; 1 tbsp fresh thyme; 1 tbsp fresh rosemary; 1 cup flour; 1 cup milk; 1 egg; 1 tsp baking powder

Herb-Roasted Chicken Sunday Roast

A classic British Sunday roast featuring a juicy chicken, roasted vegetables, and Yorkshire pudding.

125 minutes6 servings

Method

Preheat oven to 375°F (190°C).
Season chicken with salt, pepper, thyme, and rosemary. Place in roasting pan.
Add carrots, parsnips, onion, and potatoes around the chicken.
Pour in chicken stock and roast for 1.5 hours or until chicken is cooked through.
While chicken roasts, prepare Yorkshire pudding: mix flour, milk, egg, and baking powder.
Pour batter into a hot pan with chicken drippings and bake for 20-25 minutes.
Serve hot with gravy.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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