Ingredients:
**For the Roast Beef:**
– 2-3 lb beef roast (such as top sirloin or rib roast)
– 2 tbsp olive oil
– 2-3 garlic cloves, minced
– 1 tsp rosemary
– 1 tsp thyme
– Salt and pepper to taste
**For the Roast Chicken:**
– 1 whole chicken (about 3-4 lbs)
– 2 tbsp olive oil
– 2-3 garlic cloves, minced
– 1 tbsp paprika
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 lemon, halved
– 1 onion, quartered
**For the Roast Potatoes:**
– 1 lb baby potatoes
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 tsp paprika
– 1 tsp dried rosemary
**For the Vegetables:**
– 1 bunch of baby carrots
– 1 bunch of broccoli or broccolini
– Salt and pepper to taste
– 1 tbsp butter
**For the Yorkshire Puddings:**
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup milk
– Salt to taste
– 2 tbsp oil for the muffin tin
#### Instructions:
**1. Prepare the Roast Beef:**
– Preheat the oven to 450°F (230°C).
– Rub the beef roast with olive oil, garlic, rosemary, thyme, salt, and pepper.
– Place the roast in a roasting pan and roast at 450°F for 15 minutes, then reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 130°F for medium-rare (about 1.5 hours, depending on size).
– Let the roast rest for 15 minutes before slicing.
**2. Prepare the Roast Chicken:**
– Preheat the oven to 375°F (190°C).
– Rub the chicken with olive oil, garlic, paprika, thyme, salt, and pepper. Place the lemon halves and onion quarters inside the cavity.
– Roast the chicken for about 1.5 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
– Let rest for 10 minutes before carving.
**3. Prepare the Roast Potatoes:**
– Toss baby potatoes with olive oil, salt, pepper, paprika, and rosemary.
– Roast in a preheated oven at 375°F (190°C) for about 40-50 minutes until golden brown and tender.
**4. Prepare the Vegetables:**
– Steam or blanch the carrots and broccoli in boiling salted water for 5-7 minutes until tender but still bright.
– Drain and toss with butter, salt, and pepper.
**5. Make the Yorkshire Puddings:**
– Preheat the oven to 400°F (200°C).
– Whisk together flour, eggs, milk, and a pinch of salt until smooth.
– Pour a small amount of oil into each hole of a muffin tin and place the tin in the oven to heat for 5 minutes.
– Pour the batter into the hot oil and bake for 15-20 minutes until puffed and golden.
**6. Serve:**
– Plate the roast beef slices alongside carved chicken pieces.
– Add roasted potatoes, Yorkshire puddings, and steamed vegetables to the plate.
– Serve with gravy if desired.
Enjoy your delicious and hearty roast feast!
