Roaster Yorkshire Chicken

Name: Roaster Yorkshire Chicken
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 3 eggs; 237 milliliters flour; 1 Tbsp chopped fresh parsley; 355 milliliters milk; 59 milliliters oil; 0 teaspoons pepper; 1 teaspoon salt; 4 servings Yorkshire Pudding; 1 whole chicken

You can never have too many main course recipes, so give Roaster Yorkshire Chicken a try. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains about 44g of protein, 47g of fat, and a total of 802 calories. This recipe serves 4. A mixture of pepper, yorkshire pudding, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the soy pudding you could follow this main course with the Pudding Cupcakes as a dessert.

Instructions

Preheat an oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Shake 1/2 cup of flour, 1 teaspoon salt, the pepper, and 2 teaspoons of parsley in a large plastic bag.

Ingredients you will need

Parsley

Pepper

All Purpose Flour

Shake

Salt

Equipment you will use

Ziploc Bags

Add the chicken, and toss to coat all over with the flour mixture.

Ingredients you will need

Whole Chicken

All Purpose Flour

Remove the chicken, and shake to remove the excess flour.

Ingredients you will need

Whole Chicken

All Purpose Flour

Shake

Place, breast side up, into a small, lidded roasting pan that is slightly larger than the chicken.

Ingredients you will need

Whole Chicken

Equipment you will use

Roasting Pan

Drizzle the oil evenly over the chicken, allowing the excess to coat the bottom of the roasting pan.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Roasting Pan

Cover, and bake in the preheated oven for 1 hour.

Equipment you will use

Oven

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.

Ingredients you will need

Whole Chicken

Parsley

Egg

Milk

Equipment you will use

Whisk

Add 1 cup of flour, the baking powder, and 1 teaspoon of salt; whisk until a smooth batter has formed.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Remove the roasting pan from the oven and place onto a baking sheet.

Equipment you will use

Baking Sheet

Roasting Pan

Oven

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.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

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).

Ingredients you will need

Whole Chicken

Bone

Equipment you will use

Kitchen Thermometer