Heart-Healthy Classic Roast Chicken Dinner
Elevate your weeknight meals with this **Heart-Healthy Classic Roast Chicken Dinner**, a wholesome recipe designed to nourish both body and soul. Featuring a succulent, oven-roasted chicken infused with zesty lemon, aromatic rosemary, and garlic, this dish is paired with a medley of colorful, nutrient-packed vegetables like sweet potatoes, carrots, and Brussels sprouts. Lightly seasoned and roasted to perfection, the meal is completed with a flavorful splash of low-sodium chicken broth, ensuring a moist and tender finish. With only 20 minutes of prep time, this recipe keeps it simple while delivering gourmet-quality results. Perfect for family dinners or meal prep, this roast chicken dinner is as satisfying as it is heart-smart—proving comfort food can be both delicious and healthy!
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 tablespoons Olive oil
- 1 large Lemon
- 2 sprigs Fresh rosemary
- 6 cloves Garlic
- 0.5 teaspoons Black pepper
- 1 teaspoon Kosher salt
- 2 large Sweet potatoes
- 4 medium Carrots
- 0.5 pounds Brussels sprouts
- 1 cup Low-sodium chicken broth
Instructions
Preheat the oven to 425°F (220°C).
Prepare the chicken by removing any giblets. Pat the chicken dry with paper towels, ensuring it's free of moisture for a crispy finish.
Drizzle 1 tablespoon of olive oil over the chicken. Rub olive oil evenly onto the skin.
Zest the lemon and set the zest aside. Cut the lemon into quarters.
Place the lemon quarters inside the cavity of the chicken along with the rosemary sprigs and 4 whole garlic cloves.
Sprinkle the chicken with the kosher salt and black pepper, ensuring even coverage.
Peel and chop the sweet potatoes into 1-inch cubes. Cut the carrots into 1-inch chunks. Halve the Brussels sprouts.
Place the vegetables into a large roasting pan. Add the remaining 2 cloves of garlic, thinly sliced. Drizzle the remaining tablespoon of olive oil over the vegetables and stir in the lemon zest.
Place the chicken on top of the vegetables in the roasting pan.
Pour the low-sodium chicken broth around the base of the pan, ensuring not to pour directly over the chicken.
Roast the chicken in the preheated oven for 15 minutes at 425°F to get the skin crispy.
Reduce the oven temperature to 350°F (175°C) and continue roasting for an additional 75 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Occasionally baste the chicken with pan juices to keep it moist.
Once done, remove the chicken from the oven and let it rest for at least 10 minutes before carving.
Serve the carved chicken with roasted vegetables, drizzling with any remaining pan juices for added flavor.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1008 mg | 21% | |
*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.
