Dinner doesn't get much easier than this. Toss a few potatoes into the roasting dish when you put the chicken in the oven, and serve with a quick rocket salad or your favourite greens. Serves: 4


  • 1 whole chicken, preferably free range

  • 1 lemon

  • 1 tsp salt

  • ground black pepper


  • 1.

    Preheat oven to 180°C. Wash chicken inside and out and dry with paper towels, removing any excess fat from inside the cavity. Place in a roasting dish.

  • 2.

    Cut the lemon in half, squeeze the juice over the top of the chicken and place the squeezed lemon halves inside the chicken cavity. Season with salt and pepper.

  • 3.

    Roast for 1 hour then check to see if the chicken is cooked by inserting a skewer into the thickest part of the thigh. When the chicken is cooked through the juices will run clear, and the juices that accumulate inside the cavity by the tailbone will be golden, not pink or red. Larger chickens may take another 15-20 minutes of cooking.

  • 4.

    Allow chicken to stand for at least 5 minutes before carving and serving.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 250kj
  • Fat Total 17g
  • Saturated Fat 5g
  • Protein 21g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 285mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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