Instructions
Step 1: Preheat the oven to 425°F. Place the peeled potatoes in a pot of salted water and boil for 10 minutes. Drain and rough up the edges slightly.
Step 2: Toss the potatoes with olive oil, salt, black pepper, garlic powder, and thyme. Spread them on a baking tray and roast for 40 to 45 minutes until crispy and golden.
Step 3: Season the chicken with salt and pepper and roast in the oven until fully cooked and golden brown.
Step 4: To make the Yorkshire puddings, whisk together flour, milk, eggs, and salt until smooth. Let the batter rest for 15 minutes.
Step 5: Add beef drippings or oil to a muffin tin and heat in the oven until very hot. Pour the batter into the hot tin and bake for 20 to 25 minutes until puffed and golden.
Step 6: Steam or boil the carrots, green beans, and peas until tender.
Step 7: Heat the prepared gravy in a saucepan over medium heat until warm.
Step 8: Slice the roasted chicken and arrange it on serving plates with roast potatoes, vegetables, and Yorkshire puddings.
Step 9: Pour warm gravy generously over the chicken and potatoes. Garnish with fresh parsley before serving.
Storage and Reheating Tips
Store leftover chicken, potatoes, vegetables, and gravy separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken and potatoes in the oven at 350°F until warmed through and crispy.
Warm the gravy in a saucepan over low heat, stirring occasionally.
Yorkshire puddings can be reheated in the oven for a few minutes to restore their crisp texture.
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