Easy Chicken Roast Dinner on a Yorkshire Pudding tray

Easy Chicken Roast Dinner on a Yorkshire Pudding Tray

Quantities: The subtitles give no exact ingredient amounts; seasonings, butter, flour, and stock are added by eye or to taste. No oven temperature is stated.

Ingredients

• Chicken breasts
• Potatoes, cut into roughly 3 cm cubes
• Carrots, cut into batons
• Onions: wedges for roasting, plus one diced onion for the stuffing
• Yorkshire pudding batter: flour, egg, milk, a little salt, optional pepper, and a splash of water
• Oil, for the roasting vegetables and hot tray
• Dried thyme; optional rosemary salt
• Fresh sage, or dried sage as a substitute
• Butter
• Garlic, optional, for the chicken
• Panko-style breadcrumbs
• Chicken stock, including stock made from a stock cube
• Flour and water, to finish the gravy
• Optional green vegetable, such as peas, for serving

Method

1. Make the Yorkshire batter: Mix flour, egg, milk, salt, and optional pepper. Add a splash of water to thin it for a lighter, crisper batter. If time allows, rest it for 20–30 minutes; the cook proceeds without resting it.
2. Prepare the vegetables: Put onion wedges and carrot batons in a roasting tray. Toss the cubed potatoes with oil in a separate tray. Season the vegetables with dried thyme, pepper, and rosemary salt, if using.
3. Bake the Yorkshire base: Heat a little oil in a Yorkshire pudding tin in the oven for about 5 minutes, then add the batter and bake for about 20 minutes. Remove it to a rack. It may collapse, which is fine since it will be used as a tray base.
4. Make the stuffing: Soften the diced onion in butter over lower heat for 6–7 minutes, seasoning with pepper. The cook skips salt because the stock adds saltiness. Add chopped sage and cook for about 1 minute. Turn off the heat, then mix in the panko-style breadcrumbs and chicken stock. Stir in butter and dot a couple more cubes over the top.
5. Season the chicken: If using garlic, mix it with butter and rub the mixture over the chicken breasts. Plain butter works as an alternative.
6. Roast the vegetables, then add the chicken: After about 12 minutes, stir the vegetables and return them to the oven. Roast them for roughly 25–30 minutes in total before adding the chicken. Sit the chicken on top of the vegetables and put the stuffing alongside. Cook for around 20–25 minutes.
7. Check and rest: If the chicken is done while the vegetables are still firm, remove it and cover with foil or a lid to rest. Return the vegetables to the oven until ready.
8. Make the gravy: Warm the roasting juices in a pan with a little butter. Stir in flour and let it cook briefly without burning. Add chicken stock and stir until the flour dissolves. Add a little water if needed to loosen the gravy.
9. Finish and serve: Reheat the Yorkshire pudding in the oven for about 5 minutes, then cut it in half and put half on each plate. Add vegetables, stuffing, sliced chicken, and optional peas or other greens. Spoon gravy over the meal and into the Yorkshire pudding shortly before serving to keep its edges crisp.

Tips and Serving Notes

• Keep the Yorkshire pudding’s craggy texture; don’t squash it down.
• The potatoes came out cooked but somewhat firm. For softer potatoes, roast them longer from the start or parboil them first.
• The meal makes about four generous servings, or possibly six with smaller portions.
• Coleman’s mustard is mentioned but not used.

Presenter/channel: Rick, on Backyard Chef (the channel name is slightly unclear in the auto-generated subtitles). The cook also mentions rosemary salt featured on the channel.