Roasted Christmas Chicken

cooking-time20 mins cooking-servings5 to 6 SERVINGS


  • 2 Sadia chicken griller (2kg total)
  • 1 tablespoons dried parsley
  • 1 tablespoons ground dried rosemary
  • 1 tablespoons rubbed dried sage
  • 1 tablespoons dried thyme leaves
  • 1/2 tablespoon lemon pepper
  • 1/2 tablespoon salt
  • 2 stalks celery, chopped
  • 1 orange, cut into wedges
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 500ml chicken broth


  1. Preheat the oven to 180℃.
  2. Line the chicken grillers with aluminum foil. Make sure the foil is long enough to wrap over the chicken.
  3. In a small bowl, stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt. Rub this herb mixture into the cavity of the chicken.
  4. Continue to stuff the chicken with celery, orange, onion, and carrot. Truss the chicken if you like, and place the chicken on the roasting pan.
  5. Pour the chicken broth over the chicken, making sure to get some in the cavity.
  6. Create a foil tent by bringing the aluminum foil over the top of the chicken, and seal. Keep the foil from touching the skin of the chicken.
  7. Bake the chicken in the preheated oven for 1.5 hours until the chicken is no longer pink inside and the juices run clear.
  8. Uncover the chicken and continue baking until the skin turns golden brown for 30 minutes.
  9. Once time is up, remove the chicken from the oven. Cover it with two sheets of aluminum foil.
  10. Allow the chicken to rest in a warm area for 10-15 minutes before slicing.

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