Roaster Yorkshire Chicken

Roaster Yorkshire Chicken

LauraSem 0

"An alternative to traditional beef roast and Yorkshire pudding. You cook a whole chicken in a roasting pan and then bake the pudding around the chicken."

Ingredients 1 h 30 m {{adjustedServings}} servings 756 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 756 kcal
  • 38%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 68 g
  • 136%
  • Cholesterol:
  • 317 mg
  • 106%
  • Sodium:
  • 1541 mg
  • 62%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Shake 1/2 cup of flour, 1 teaspoon salt, the pepper, and 2 teaspoons of parsley in a large plastic bag. Add the chicken, and toss to coat all over with the flour mixture. Remove the chicken, and shake to remove the excess flour. Place, breast side up, into a small, lidded roasting pan that is slightly larger than the chicken. Drizzle the oil evenly over the chicken, allowing the excess to coat the bottom of the roasting pan.
  3. Cover, and bake in the preheated oven for 1 hour.
  4. 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. Add 1 cup of flour, the baking powder, and 1 teaspoon of salt; whisk until a smooth batter has formed.
  5. Remove the roasting pan from the oven and place onto a baking sheet. 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.
  6. 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).
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews 8

  1. 8 Ratings


This recipe tasted so wonderful, but it didn't need the extra oil pored on it! The roaster makes plenty of fat. I had to spoon out 1/2 cup of oil when it came out of the oven. The yorkshire was good and the chicken was very moist. I have to try this again without the oil and see if it works. I really didn't understand the coating of flour either, but I made the recipe as written and planned to give it another chance. Also, this is not for the calorie counters, but keep in mind nor is the roast beef with yorkshire pudding. My family loved it and I'm willing to give it a chance without the added oil.


The most ridiculous way of making Yorkshire pudding I've ever seen. Yorkshire pudding is more of a baked pancake... made separately from the meat.

wannabe chefette

Ummmm. This chicken came out really moist and tender. I had a little over a 5 pounder so it took a bit longer to cook. I only used about 1/8 cup of EVOO and it seemed just right. Not ever having yorkshire pudding before, let alone making it, it was a big surprise. We loved it! Not sure if it came out the way it should have, but it was good! Thanks for the post!