Heart-Healthy Slow Roasted Chicken
Treat your taste buds and your heart to this wholesome and flavorful Heart-Healthy Slow Roasted Chicken recipe. Perfect for family dinners or special gatherings, this dish combines a tender, juicy whole chicken seasoned with olive oil, fresh garlic, lemon, and aromatic herbs like rosemary and thyme. Slow roasting at a low temperature ensures maximum moisture and a depth of flavor that’s complemented by a bed of sweet carrots, celery, and onions steeped in low-sodium chicken broth. With minimal prep and an elegant presentation, this heart-healthy meal is both nourishing and delicious, offering a lighter alternative to traditional roast chicken. Whether you're focused on clean eating or simply seeking comfort food with a healthy twist, this recipe is sure to delight!
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Recipe Information
Ingredients
- 1 4-pound Whole chicken
- 2 tablespoons Olive oil
- 1 medium Fresh lemon
- 4 large Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 1 cup Low-sodium chicken broth
- 3 medium Carrots
- 2 medium Celery stalks
- 1 large Onion
Instructions
Preheat your oven to 275°F (135°C).
Remove the giblets from the chicken, and pat the chicken dry with paper towels.
In a small bowl, mix the olive oil, black pepper, and salt.
Rub the chicken inside and out with the olive oil mixture.
Slice the lemon in half, and place one half inside the cavity of the chicken along with 2 cloves of smashed garlic, 1 tablespoon of rosemary, and 1 tablespoon of thyme.
Tie the legs of the chicken together with cooking twine to ensure even cooking.
Peel and slice the carrots, celery, and onion into large chunks and place them in the bottom of a large roasting pan.
Pour the chicken broth over the vegetables.
Place the chicken breast side up on top of the vegetable mixture.
Squeeze the juice from the remaining half of the lemon over the chicken.
Finely chop the remaining garlic and mix with the remaining rosemary and thyme. Sprinkle this mixture evenly over the chicken.
Cover the roasting pan tightly with aluminum foil.
Roast the chicken in the oven for approximately 3 and a half to 4 hours, basting occasionally, until the internal temperature reaches 165°F (74°C) and the juices run clear.
Remove the foil during the last 30 minutes of cooking to allow the skin to crisp and brown, if desired.
Once cooked, let the chicken rest for 10 minutes before carving.
Serve the chicken with the roasted vegetables, and enjoy your heart-healthy meal!
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2795 mg | 122% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 22.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1803 mg | 38% | |
*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.
