Prep
15m
Cook
1h 25m
Total
1h 40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the oven to 200°C fan. Add the chicken, potatoes, carrots and any extra veg to a large roasting tray. Drizzle with oil, season with salt, pepper and mixed herbs, then tuck in the rosemary, thyme and garlic halves. Roast for 45–60 minutes, checking the chicken temperature, cover loosely with foil if it colours too quickly.
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For
4
M
I
Traybake
1
whole
Chicken, about 1.6 kg
800
g
Potatoes, halved or quartered
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Per Serving
Calories
780kcal
Fat
34g
Carbs
70g
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Cook along with all of our recipes
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If your chicken is browning fast but not cooked through, foil it early and uncover for the final 10 minutes. | Bigger potatoes mean crispier edges, don’t cut them too small. | Resting the chicken properly keeps it juicy and gives you time to finish the Yorkshires stress-free. | Shred leftover chicken into gravy and serve on toast the next day. | Cold roast veg makes a great bubble-and-squeak style fry-up. | Extra Yorkshires freeze well and reheat in a hot oven.
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Sarah O
a month ago
Delicious and easy to follow
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Tyler
a month ago
Cheers, Sarah! Love that it hit the spot!
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Elliott C
2 months ago
Fantastic recipe. For some reason always found making Yorkshire's always stressful around a roast. This recipe took out all the pressure. Fantastic app!
Like
Reply
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Tyler
2 months ago
Elliott, delighted you found it stress-free! We'll make Sundays a breeze. Nice one!
Like
Reply
Cancel
Prep
15m
Cook
1h 25m
Total
1h 40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the oven to 200°C fan. Add the chicken, potatoes, carrots and any extra veg to a large roasting tray. Drizzle with oil, season with salt, pepper and mixed herbs, then tuck in the rosemary, thyme and garlic halves. Roast for 45–60 minutes, checking the chicken temperature, cover loosely with foil if it colours too quickly.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
Traybake
1
whole
Chicken, about 1.6 kg
800
g
Potatoes, halved or quartered
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
780kcal
Fat
34g
Carbs
70g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If your chicken is browning fast but not cooked through, foil it early and uncover for the final 10 minutes. | Bigger potatoes mean crispier edges, don’t cut them too small. | Resting the chicken properly keeps it juicy and gives you time to finish the Yorkshires stress-free. | Shred leftover chicken into gravy and serve on toast the next day. | Cold roast veg makes a great bubble-and-squeak style fry-up. | Extra Yorkshires freeze well and reheat in a hot oven.
Only visible to you
Made it?
Cancel
S
Sarah O
a month ago
Delicious and easy to follow
Like
Reply
Cancel
Tyler
a month ago
Cheers, Sarah! Love that it hit the spot!
Like
Reply
Cancel
Elliott C
2 months ago
Fantastic recipe. For some reason always found making Yorkshire's always stressful around a roast. This recipe took out all the pressure. Fantastic app!
Like
Reply
Cancel
Tyler
2 months ago
Elliott, delighted you found it stress-free! We'll make Sundays a breeze. Nice one!
Like
Reply
Cancel
