Ingredients
Metric and US measurements are approximate conversions; ingredient densities vary. Double-check temperatures and cooking times when changing portions.
Method
Heat oven to 200°C (180°C fan). Remove any giblets. Pat the chicken dry and place in a roasting tin over the onion wedges.
Rub skin with oil, salt and pepper. Put lemon, garlic and rosemary in the cavity without packing tightly.
Roast for approximately 80–90 minutes; check that the thickest part of the meat reaches 75°C with no pink meat remaining.
Rest the chicken loosely covered for 15 minutes before carving.
Serve with the roasting juices and vegetables.
Food safety: ensure poultry is fully cooked, handle raw meat separately, and check packaging for allergens. Times are estimates and ovens vary.