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Sunday Roast

A classic, comforting Sunday Roast featuring juicy roasted chicken, crispy Yorkshire puddings, and rich homemade gravy, perfect for family gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole whole chicken Look for a fresh, organic chicken for the best flavor.
  • to taste Salt and pepper Season generously for enhanced flavor.
  • 2 tablespoons Olive oil For rubbing onto the chicken.
  • 12 pieces Pigs in blankets (sausage wrapped in bacon) Add a childhood favorite for an extra touch.
  • 1 packet Yorkshire pudding mix Can use frozen Yorkshire pudding mix if short on time.
Homemade Gravy Ingredients
  • 1 cup Chicken drippings Collect from the roasting pan.
  • 2 tablespoons Flour Mix with drippings for gravy.
  • 1 cup Stock Use chicken or vegetable stock.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Season the chicken generously with salt, pepper, and a drizzle of olive oil, rubbing it under the skin.
  3. Place the chicken in a roasting pan and add the pigs in blankets around it.
Cooking
  1. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
  2. Meanwhile, prepare the Yorkshire pudding batter according to the package instructions.
  3. In the last 20 minutes of roasting, pour the Yorkshire pudding batter into a hot, oiled pan.
  4. For the gravy, mix the chicken drippings with equal parts flour and stock and whisk until smooth. Let it simmer to thicken.
Serving
  1. Serve the roast chicken alongside Yorkshire pudding and homemade gravy.

Notes

Use room temperature ingredients for better cooking results. Season the chicken the night before for more flavor.