Ingredients

• 1 whole chicken
• 3 tbsps olive oil
• 1 tsp salt
• 1 tsp black pepper
• 4 carrots
• 4 potatoes
• 1 onion
• 240 mls (1 cup) all-purpose flour
• 240 mls (1 cup) milk
• 2 eggs
• 2 tbsps beef drippings

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rub the whole chicken with olive oil, salt, and black pepper.
3. Place the chicken in a roasting pan and roast for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
4. While the chicken is roasting, peel and chop the carrots, potatoes, and onion into bite-sized pieces.
5. Toss the vegetables in a bowl with a tablespoon of olive oil, salt, and pepper.
6. Place the vegetables on a baking sheet and roast in the oven for about 30-40 minutes, or until they are tender and golden brown.
7. While the vegetables are roasting, prepare the Yorkshire pudding batter by whisking together the flour, milk, and eggs in a bowl until smooth.
8. Once the chicken is done, remove it from the oven and let it rest. Increase the oven temperature to 425°F (220°C).
9. Put a small amount of beef drippings into each compartment of a muffin tin and place it in the oven until the drippings are smoking hot.
10. Carefully pour the batter into the muffin tin compartments, filling them about halfway.
11. Bake in the oven for about 20-25 minutes, or until the Yorkshire puddings are puffed up and golden brown.
12. Serve the roast chicken with the roasted vegetables and Yorkshire puddings. Enjoy your meal!

Notes

• Make sure the chicken is fully thawed before beginning.
• You can use the chicken drippings to make a delicious gravy.
• Preheat the oven before starting to ensure even cooking.