Heart-Healthy Perfectly Roasted Chicken
Elevate your weeknight dinners with this 'Heart-Healthy Perfectly Roasted Chicken' recipe that combines wholesome ingredients and simple techniques for a nutritious, flavorful meal. A succulent 4-pound whole chicken takes center stage, infused with the zesty brightness of fresh lemon, aromatic rosemary, and thyme, and seasoned with a blend of black pepper, paprika, and just a touch of salt for a heart-conscious balance. Roasted atop a bed of vibrant carrots, celery, and onion, this dish boasts a built-in side of caramelized vegetables. The olive oil-coated chicken locks in moisture and ensures a beautifully golden, crisp skin, while an aromatic stuffing of garlic, herbs, and lemon enhances every bite. With just 20 minutes of prep time and an hour-and-a-half roast, this satisfying, stress-free recipe serves six and is perfect for a family dinner or meal prep. Whether you're focusing on heart-healthy choices or simply craving classic comfort food, this perfectly roasted chicken delivers flavor and nourishment in every savory forkful.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 tablespoons Olive oil
- 2 Lemon
- 4 Garlic cloves
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 teaspoon Paprika
- 3 Carrots
- 2 Celery stalks
- 1 Onion
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken and pat it dry with paper towels. Place it on a roasting rack inside a roasting pan.
Drizzle the olive oil over the chicken and rub it evenly over the entire surface.
Slice one of the lemons in half and place it inside the chicken cavity along with two garlic cloves, one sprig of rosemary, and two sprigs of thyme.
Squeeze the juice of the second lemon over the chicken. Sprinkle the outside of the chicken with the salt, black pepper, and paprika.
Roughly chop the carrots, celery, and onion, and scatter them in the roasting pan around the chicken. Smash the remaining garlic cloves and add them to the vegetables.
Tuck the remaining rosemary and thyme sprigs under the vegetables.
Place the roasting pan in the oven and roast the chicken for about 90 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when you cut between a leg and thigh.
Baste the chicken occasionally with the juices that accumulate at the bottom of the pan.
Once done, remove the roasting pan from the oven and let the chicken rest for at least 10 minutes before carving.
Serve the chicken with the roasted vegetables and enjoy your heart-healthy meal.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1571 mg | 68% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 20.5 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1846 mg | 39% | |
*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.
