Traditional British Roast Chicken Dinner

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Rub the chicken with olive oil, salt, pepper, garlic powder, thyme, and rosemary.

Step 3. Place the chicken in a roasting pan and roast for 20 minutes.

Step 4. Reduce the oven temperature to 375°F (190°C) and continue roasting for 60–75 minutes, or until the internal temperature reaches 165°F (74°C).

Step 5. Meanwhile, parboil the potatoes for 8 minutes. Drain and shake them gently to rough up the edges.

Step 6. Toss the potatoes with duck fat, salt, and pepper. Roast on a baking tray for 45–55 minutes until golden and crispy.

Step 7. For the Yorkshire puddings, whisk together the flour, eggs, milk, and salt. Let the batter rest for 30 minutes.

Step 8. Place a small amount of oil in a muffin tin and heat in the oven until very hot. Pour in the batter and bake for 20–25 minutes until puffed and golden.

Step 9. Prepare the stuffing according to package directions using the chicken broth and butter.

Step 10. Steam or boil the broccoli, carrots, and green beans until tender-crisp.

Step 11. For the gravy, whisk the flour into the pan drippings over medium heat. Gradually add the chicken stock and Worcestershire sauce, stirring until thickened. Season to taste.

Step 12. Carve the chicken and serve with roast potatoes, Yorkshire puddings, stuffing, vegetables, and plenty of gravy.

Storage and Reheating Tips

Store leftover chicken, potatoes, stuffing, vegetables, and gravy separately in airtight containers in the refrigerator for up to 4 days.

Reheat chicken and gravy gently in a covered dish at 325°F (165°C) until warmed through.

Reheat roast potatoes and Yorkshire puddings in a 375°F (190°C) oven for 8–10 minutes to restore crispness.

Leftover chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

For best results, Yorkshire puddings are best enjoyed fresh but can be reheated briefly in the oven before serving.