Name: Traditional British Sunday Roast Chicken
Total time: 180 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 whole chicken (about 1.5kg); Salt and pepper; 1 tbsp olive oil; 2 tbsp butter; 1 cup chicken stock; 2 cups mixed vegetables (carrots, potatoes, parsnips); 1 tbsp flour; 1 tbsp butter; 1 tbsp milk; 1 tbsp Worcestershire sauce

A classic British Sunday roast featuring a whole roasted chicken, served with Yorkshire pudding, roasted vegetables, and gravy.

Method

Preheat oven to 200°C (400°F). Season chicken inside and out with salt and pepper.
Place chicken on a roasting tray. Drizzle with olive oil and dot with butter.
Roast for 1.5-2 hours, basting occasionally with the juices.
While chicken roasts, prepare vegetables: toss with oil, salt, and pepper. Roast for 30-40 minutes until tender.
Make Yorkshire pudding: mix flour, butter, milk, and Worcestershire sauce. Pour into a hot roasting tray and bake for 20-25 minutes until puffed and golden.
Make gravy: deglaze the roasting tray with chicken stock, scrape up the browned bits, and simmer until thickened.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.