Ingredients

• 1500 gms (3.33 lbs) whole chicken
• 2 tsps salt
• 1 tsp black pepper
• 1 tbsp thyme
• 4 garlic cloves
• 1 lemon
• 100 gms (0.22 lb) butter
• 115 gms (0.26 lb) all-purpose flour
• 290 mls (1.21 cups) milk
• 3 eggs
• 4 tbsps vegetable oil

Instructions

1. Preheat oven to 220°C (428°F).
2. Rinse the chicken inside and out with cold water, then pat dry with paper towels.
3. Season the chicken cavity with salt, pepper, and thyme. Stuff with crushed garlic cloves and a whole lemon cut into halves.
4. Rub the outside of the chicken with butter and season it with salt and pepper.
5. Place the chicken in a roasting pan and roast for 20 minutes at 220°C, then reduce the temperature to 180°C (356°F) and cook for another 20 minutes per 500g.
6. For the Yorkshire pudding, beat the eggs, flour, and milk together until smooth. Let the batter rest for at least 30 minutes.
7. Around 20 minutes before the chicken is done, pour vegetable oil into a muffin tin or Yorkshire pudding pan and place in the oven until very hot, about 10 minutes.
8. Carefully pour the batter into the hot oil-filled pans, filling them either halfway or about three-fourths full.
9. Bake the Yorkshire puddings for 20-25 minutes until risen and golden.
10. Remove the chicken from the oven and let it rest before carving. Serve with hot Yorkshire puddings.

Notes

• Ensure the chicken is at room temperature before roasting to cook evenly.
• Let the chicken rest for 10-15 minutes before carving to keep it juicy.