Nothing says Sunday dinner like a golden roast chicken with crispy potatoes, fluffy Yorkshire puddings, and plenty of gravy. This traditional British feast is comforting, hearty, and guaranteed to bring everyone to the table.

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Ingredients

 

For the Chicken:

1 whole chicken (Ideally brined over night) (about 1.5–2 kg / 3–4 lb) should feed 4 or a couple of meals for 2 

2 tbsp olive oil or softened butter

1 lemon, halved•1 whole garlic bulb, halved

A few sprigs of fresh rosemary or thyme

Salt & freshly ground black pepper

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For the brine - 50g of Salt for every liter of Warm water - leave to go cold before adding chicken  

( you can add your favorite seasonings and herbs as well)

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For the Roast Potatoes:

1 kg (2 lb) Maris Piper or King Edward potatoes

4 tbsp goose fat, duck fat, or vegetable oil

2 tsp flour

Salt

 

For the Vegetables: these are my favorites but you can use yours   

3–4 carrots, peeled & cut into batons

​2 parsnips, peeled & cut into batons

200g (7 oz) Tenderstem Broccoli, trimmed

1 red onion, quartered

 

For the Yorkshire Puddings:

160 g (1 cup) plain flour

4 eggs

200 ml (¾ cup) milk

Sunflower oil

 

For the Gravy:

2 tbsp plain flour

500 ml (2 cups) chicken stock

Pan juices from the roast

400ml red wine (Optional) 

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Method

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Step 1

 

1.Preheat oven to 200°C (180°C fan) / 400°F / Gas 6

Pat the chicken dry with kitchen paper.

2. Rub all over with olive oil or butter, and season generously with salt and pepper

3.Stuff the cavity with lemon, garlic, and rosemary

4.Place the chicken in a roasting tray, breast side up. Roast for 20 minutes per 500 g (1 lb) + 20 minutes (e.g., a 2 kg chicken = 1 hr 40 mins)

5.Baste halfway through with pan juices. When cooked, the juices should run clear.6.Rest the chicken for at least 15 minutes before carving.

 

Step 2 – Perfect Roast Potatoes

 

1.Peel and chop potatoes into large even sized chunks. Boil in salted water for about 8 minutes

2.Drain and shake in the pan to rough up the edges. Sprinkle with flour

3.Heat fat/oil in a roasting tray until smoking. Add potatoes, turning to coat

4.Roast for 50–60 minutes, turning occasionally, until golden and crispy._

 

Step 3

 

Roast/Boiled  Vegetables

1.Toss carrots, onion, and Parsnips in a little oil, salt, and pepper.

2.Roast in a tray for 35–40 minutes, turning halfway through.

3. Cooked the broccoli in lightly salted water until tender   

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Step 4 – Yorkshire Puddings

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1.Whisk flour, eggs, and milk until smooth. Rest batter for 30 minutes.

2.Add 1 tsp oil to each hole of a muffin tin. Heat in oven until smoking hot.

3.Quickly pour in batter and bake at 220°C (200°C fan) / 425°F for 20–25 minutes, until puffed and golden.

4. leave aside in a warm place until ready to serve 

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Step 5

 

Homemade Gravy

 

1.Remove the chicken from the roasting tray. Place tray on the hob over medium heat.

2.Stir in flour and cook for 1 minute.

3.Gradually whisk in chicken stock, scraping up the caramelised bits.

4.Simmer until thickened, season to taste, and strain before serving.

 

Tips for the Perfect Roast

Dry the chicken skin with paper towels before roasting for maximum crispiness.

Use goose fat for the crispiest roast potatoes.

Rest the meat – this keeps it juicy and tender.

Preheat the oil for Yorkshire puddings – it must be sizzling hot.

 

Plan ahead: Vegetables can be prepped and blanched earlier in the day to save time.

​Serving Suggestion Carve the chicken, serve with roast potatoes, roasted veg, Yorkshire puddings, and plenty of gravy.

 

Optional  to add a spoonful of bread sauce, cranberry sauce, or mustard if you want to go all-in on the British tradition.