Simple Roast Chicken

Did you know that in Australia, we consume more chicken than any other meat? Given this, it’s likely that the traditional Roast Chicken will be a staple centrepiece at Christmas dinners right across the country. But who wants to spend the entire day slaving in the kitchen when there’s plenty of festivities and summer fun to be enjoyed?

Take the hassle out of Christmas day with this effortless Roast Chicken that can be mastered in four simple and stress-free steps. Create a lovely meat that can be enjoyed hot or cold for all special occasions – but a definite winner at Christmas!
Main Meal
Gluten Free
Dairy Free
Total Time
2 hrs


  • 1 whole chicken, 1.5kg
  • 2 red onions, peeled, sliced into rings
  • 1 lemon, cut into quarters
  • 2 teaspoons (10g) fresh or dried rosemary


  1. Preheat oven to 200°C. Place the onion rings into the bottom of a roasting dish. Drizzle with the lemon juice of four wedges, placing remains inside the chicken. Season with rosemary, sea salt and cracked pepper.
  2. Pour 1 cup (250ml) water into the roasting dish to ensure the chicken cooks without drying. Cover the chicken with foil and bake for 30 minutes.
  3. Decrease the oven temperature to 180°C and continue to roast for 1 hour until the meat along the leg runs clear when pierced with a knife (remove the foil for the last 30 minutes).
  4. Once the meat is cooked, let the chicken rest for 10 minutes before slicing. This allows the meat to relax redistributing the juices evenly. Slice and enjoy with vegetables and gravy.
Nutritional Information
  Average Quantity per Serving
Energy 1,771.3 kj
Protein 35.5 g
Fat, Total 28.5 g
  – Saturated 8.2 g
Carbohydrate 2.4 g
  – Sugars 1.6g
Dietary Fibre 1.2 g
Sodium 134.5 mg

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