Heart-Healthy Herb-Infused Roasted Chicken
Indulge in the wholesome flavors of our *Heart-Healthy Herb-Infused Roasted Chicken*, a recipe that redefines comfort food with a nutritious twist. Perfectly roasted to golden perfection, this 4-pound chicken is infused with the robust flavors of fresh rosemary, thyme, and basil, complemented by the zesty brightness of lemon and the aromatic warmth of garlic. Prepared with heart-friendly olive oil and low-sodium chicken broth, it’s a healthier take on a classic favorite. The chicken is basted in its own juices to ensure tender, succulent meat, while the fresh herbs create a mouthwatering aroma that fills your kitchen. With only 20 minutes of prep time, this stunning dish is ideal for a family dinner or any special occasion. Serve it alongside roasted vegetables or a fresh green salad for a complete, guilt-free meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 4-pound whole chicken
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh basil
- 4 cloves garlic
- 1 medium lemon
- 1 teaspoon ground black pepper
- 1 cup low-sodium chicken broth
- 0.5 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and place it on a roasting pan with a rack.
In a small bowl, combine olive oil, chopped rosemary, thyme, and basil.
Mince the garlic cloves and add half to the herb mixture. Save the rest for later.
Zest the lemon and mix the zest into the herb mixture, then cut the lemon into halves.
Season the inside of the chicken with half of the salt and pepper. Stuff the cavity with the remaining garlic and both lemon halves.
Using your hands, gently loosen the skin over the chicken breasts, being careful not to tear it.
Evenly spread the herb mixture under and over the chicken skin. Rub any remaining mixture over the entire outer surface.
Drizzle the chicken with low-sodium chicken broth, helping to keep the meat moist and infuse it with flavor.
Sprinkle the remaining salt and pepper over the chicken.
Place the pan in the preheated oven and roast for about 90 minutes or until the internal temperature reaches 165°F (75°C) in the thickest part of the chicken.
Baste the chicken with the pan juices every 30 minutes to keep it moist.
Once fully cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve warm with your choice of sides.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.6 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 604 mg | 13% | |
*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.
