Heart-Healthy Classic Herb Roasted Chicken
Elevate your dinner table with this *Heart-Healthy Classic Herb Roasted Chicken*, a wholesome twist on a timeless favorite. Made with simple, nutrient-rich ingredients like olive oil, fresh rosemary, thyme, and garlic, this recipe infuses every bite with mouthwatering flavor while keeping it heart-smart. A whole chicken is seasoned to perfection, stuffed with vibrant aromatics including lemon, and roasted over red onions for an added layer of sweetness and moisture. Low-sodium chicken broth ensures succulent results without compromising on health. Perfect for a family gathering or meal prep, this roast chicken comes together with minimal effort and pairs beautifully with roasted vegetables or whole grains for a balanced, nutritious meal. Ideal for anyone seeking heart-healthy, low-sodium dinner ideas that don't skimp on deliciousness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 tablespoons Olive oil
- 1 whole Lemon
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 4 whole Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 cup Low-sodium chicken broth
- 1 large Red onion
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken inside and out under cold running water and pat dry with paper towels.
Rub the chicken with 1 tablespoon of olive oil. Season the cavity with salt and pepper.
Slice the lemon in half. Insert both halves into the cavity of the chicken along with the rosemary and thyme sprigs.
Peel and slightly crush the garlic cloves and add them to the cavity as well.
Tie the legs together with kitchen twine to hold the stuffing, and tuck the wing tips under the body of the chicken.
Rub the remaining olive oil over the chicken and season the exterior with salt, pepper, and paprika.
Cut the red onion into quarters and place in a roasting pan. Lay the chicken on top of the onions.
Pour 1 cup of low-sodium chicken broth into the roasting pan to keep the chicken moist.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the juices run clear when you cut between a leg and thigh, and the internal temperature reaches 165°F (74°C).
Baste the chicken halfway through roasting with the juices from the pan for added moisture.
Remove the chicken from the oven and let it rest for about 10 minutes before carving.
Serve with your choice of vegetables or a whole-grain side dish for a well-rounded, heart-healthy meal.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.0 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 806 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
