Sunday roast chicken with Yorkshire puddings
A golden, juicy chicken roasted in the oven, served with fluffy Yorkshire puddings, crispy roast potatoes, and a generous gravy made from meat juices. The British comfort dish in all its glory.
A golden, juicy chicken roasted in the oven, served with fluffy Yorkshire puddings, crispy roast potatoes, and a generous gravy made from meat juices. The British comfort dish in all its glory.
Right, listen to me, love: on Sundays, we don't mess about with the roast. At our place in Tottenham, my mum would take the chicken out of the oven and the whole house smelled amazing, that was happiness, simple as that. The secret is the gravy — you get all the juices from the bottom of the pan, deglaze, and pour it generously, it's got to drip. And the Yorkshire puddings, you need a hot oven and patience, don't open the door or they'll collapse! Honestly, nothing makes me happier than a plate like that after a long week.
- •Free-range chicken — 1 whole (centerpiece)
- •Potatoes — a good amount (roasted side)
- •Flour, eggs, milk — equal parts for batter (Yorkshire puddings)
- •Roast drippings (or lard) — generous (crispy cooking)
- •Cooking juices — all the pan drippings (gravy)
Sunday roast chicken with Yorkshire puddings
A golden, juicy chicken roasted in the oven, served with fluffy Yorkshire puddings, crispy roast potatoes, and a generous gravy made from meat juices. The British comfort dish in all its glory.
Why this dish? The Sunday roast is THE quintessential British family meal. For a child from Tottenham like Adele, raised by a single mother in a working-class neighborhood, the shared Sunday roast remains a symbol of warmth and comfort — the kind of dish you happily return to between world tours.
Right, listen to me, love: on Sundays, we don't mess about with the roast. At our place in Tottenham, my mum would take the chicken out of the oven and the whole house smelled amazing, that was happiness, simple as that. The secret is the gravy — you get all the juices from the bottom of the pan, deglaze, and pour it generously, it's got to drip. And the Yorkshire puddings, you need a hot oven and patience, don't open the door or they'll collapse! Honestly, nothing makes me happier than a plate like that after a long week.
Ingredients (period version)
- Free-range chicken — 1 whole (centerpiece)
- Potatoes — a good amount (roasted side)
- Flour, eggs, milk — equal parts for batter (Yorkshire puddings)
- Roast drippings (or lard) — generous (crispy cooking)
- Cooking juices — all the pan drippings (gravy)
Ingredients
- Free-range chicken — 1 (approx. 1.5 kg) (centerpiece)
- Floury potatoes — 800 g (roasted side)
- Flour — 140 g + 2 tbsp for gravy (Yorkshire puddings / thickening)
- Eggs — 4 (pudding batter)
- Milk — 200 ml (pudding batter)
- Sunflower oil or duck fat — 6 tbsp (cooking)
- Chicken stock — 400 ml (gravy)
Method
- Roast the chicken at 200°C for about 1h20 (until juices run clear), basting regularly.
- Parboil the potatoes for 8 min in boiling water, drain, shake to 'fluff' the edges, then roast in hot fat for 45 min until golden and crispy.
- Prepare Yorkshire pudding batter (flour, eggs, milk, pinch of salt), let rest 30 min. Pour into tins with smoking hot oil and bake at 220°C for 20-25 min without opening the oven.
- For the gravy: deglaze the chicken pan, stir in flour, add stock, whisk and let thicken.
- Serve carved chicken, puddings, potatoes, and drizzle with hot gravy.
How it was made : The Sunday roast dates back to when families cooked their meat after Sunday morning church service; Yorkshire puddings, born in the 18th century, originally served to 'fill up' guests with cheap batter before the more expensive meat. Gravy ensured no cooking juices were wasted.
The contemporary twist : Plate it like a gastropub, with a Yorkshire pudding perched like a crown on the meat and gravy poured at the table in front of the guest.
Sources : Jane Grigson, English Food (1974) · Delia Smith, Delia's Complete Cookery Course
Adele · Charactorium
