Best 2 Roaster Yorkshire Chicken Recipes

Indulge in a culinary journey to discover the delectable flavors of the iconic British dish, Yorkshire Chicken. This traditional roast dinner is a symphony of tender chicken enveloped in a golden-brown, crispy Yorkshire pudding, a savory masterpiece that has captivated taste buds for centuries.

Prepare to tantalize your palate with three enticing recipes that showcase the versatility of this classic dish. The first recipe presents a timeless rendition of Yorkshire Chicken, where succulent chicken pieces are roasted to perfection, nestled amidst a medley of aromatic vegetables. The second recipe takes a creative twist, transforming the chicken into a mouthwatering kiev, bursting with garlic and herb butter, all encased in a crispy Yorkshire pudding shell. Last but not least, the third recipe presents a delightful one-pot wonder, where chicken, vegetables, and Yorkshire pudding batter are harmoniously combined in a single skillet, creating a cozy and convenient meal.

Here are our top 2 tried and tested recipes!

YORKSHIRE CHICKEN

Yorkshire Chicken image

This is a favorite of my husband's (and I love it too!) Yorkshire Pudding is a classic English dish. The 'pudding' is typically a biscuit with some beef or bacon drippings baked in, made in a muffin pan. This recipe makes its own biscuits baked all around the chicken in one pan. Serve with some gravy & veggies of your choice.

Provided by Lauren Conforti

Categories Chicken

Number Of Ingredients 16

Ingredients

4-6 chicken thighs, slightly par-boiled
1 1/2 c bread flour
1 1/4 tsp salt
1/4 tsp black pepper
+ a few pinch salt & pepper
1 tsp poultry seasoning
1 Tbsp garlic powder (or adobo seasoning)
1 Tbsp parsley flakes
1/2 tsp celery seed
1/2 tsp baking powder
1 1/2 c milk
3 eggs
Few pinch paprika
Few pinch thyme, crushed
Few pinch herbs de provence, crushed
1 tsp chicken glasse (or 1/2 tsp bouillon powder)

Steps:

1. Preheat oven to 350.
2. Spray a 9x13 glass pan with cooking spray.
3. In a bowl mix together the flour, baking powder & seasonings.
4. In a separate bowl, combine egg & milk. Beat well.
5. Blend the wet ingredients with the dry. Mix well.
6. Place chicken pieces in pan. Season with the few pinches of salt & pepper.
7. Pour batter mixture all around chicken in pan.
8. Bake at 350 for about an hour, or until chicken is done and "Yorkshire Pudding" is golden browned.
9. Spoon out a piece of chicken, along with some "pudding" for each serving.
10. Top with chicken gravy & serve with a vegetable side dish.

YORKSHIRE CHICKEN

Yorkshire Chicken image

This delicious combination of two popular foods may be served with or without gravy. My Great Recipes Packet 86 Card 107

Provided by na 2309

Categories Chicken

Time 31m

Yield 1 dish

Number Of Ingredients 8

Ingredients

1 (3 -3 1/2 lb) frying chicken
1 1/3 cups all-purpose flour, divided
2 teaspoons salt, divided
1 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 teaspoon baking powder
3 eggs
1 1/2 cups milk

Steps:

Mix 1/3 cup flour, 1 tsp salt, the poultry seasoning and pepper.
Coat chicken pieces with the mixture.
Brown all sides in 1/4 cup butter in large skillet.
Arrange chicken in a 13-by-9 inch baking pan.
Bake at 350°F for 30 minutes.
Remove chicken.
If desired, make gravy in pan, using drippings.
Pour off into saucepan and keep warm.
Put chicken back in pan.
In electric mixer, beat together remaining flour, salt, baking powder, eggs and milk.
Add remaining butter, melted.
Beat until smooth.
Pour over chicken.
Bake at 350°F for another 45 minutes.
Serve with gravy, if used.

Nutrition Facts : Calories 3990.8, Fat 234.5, SaturatedFat 72, Cholesterol 1630.7, Sodium 6182.1, Carbohydrate 147.2, Fiber 4.8, Sugar 1.1, Protein 301.6

Tips:

Use a whole chicken: A whole chicken is more flavorful and juicy than chicken parts.
Dry the chicken thoroughly: This will help the skin crisp up.
Season the chicken generously: Use a combination of salt, pepper, herbs, and spices.
Roast the chicken on a wire rack: This will allow the air to circulate around the chicken, resulting in a more evenly cooked bird.
Baste the chicken with the roasting juices: This will help keep the chicken moist and flavorful.
Let the chicken rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender bird.

Conclusion:

Roasting a chicken in a roaster is a simple and delicious way to cook a whole chicken. By following these tips, you can ensure that your chicken is cooked perfectly and that it is bursting with flavor. So next time you're looking for a quick and easy weeknight meal, give this recipe a try.