Ingredients

• 1 whole chicken
• 2 tbsps olive oil
• 1 tsp salt
• 1 tsp black pepper
• 4 carrots
• 4 potatoes
• 2 red onions
• 1 broccoli
• 3 eggs
• 200 mls (0.83 cup) milk
• 200 gms (0.44 lb) plain flour
• 3 tbsps vegetable oil

Instructions

1. Preheat oven to 200°C (392°F).
2. Rub olive oil, salt, and black pepper over the whole chicken.
3. Place the chicken in a roasting pan and roast for 1 hour and 20 minutes or until the internal temperature reaches 74°C (165°F).
4. Cut carrots, potatoes, and red onions into chunks. Toss with a little olive oil, salt, and pepper.
5. Add vegetables to the roasting pan around the chicken and continue roasting.
6. For Yorkshire pudding, mix eggs, milk, and flour until smooth.
7. Preheat a muffin tin with vegetable oil in a 220°C (428°F) oven for 5 minutes.
8. Pour pudding batter into the hot muffin tin and bake for 20-25 minutes until golden and puffed.
9. Steam or boil the broccoli until tender.
10. Carve the chicken and serve with Yorkshire pudding and roasted vegetables.

Notes

• Ensure the chicken is completely thawed before cooking.
• Preheat the oven to 200°C (392°F).
• Rest cooked chicken before carving for juicier meat.