High Protein Slow Roasted Chicken
Elevate your dinner table with this High Protein Slow Roasted Chicken recipe—a perfect blend of succulent flavor and nourishment. Designed to pack your meal with protein while delighting your taste buds, this dish features a whole chicken slow-roasted to tender perfection, infused with a zesty lemon and herb blend of rosemary and thyme. The chicken is paired with a bed of hearty, aromatic vegetables—onions, carrots, celery, and garlic—cooked in rich chicken broth for an unbeatable depth of flavor. Every bite boasts golden, crispy skin and juicy, well-seasoned meat, thanks to a low-and-slow cooking method followed by a high-temperature finish for that irresistible roast effect. Ready in just a few simple steps with minimal prep, this recipe is ideal for meal prep or a cozy family dinner. Serve with the perfectly roasted vegetables and the savory pan juices for a wholesome, satisfying meal that's sure to impress. Keywords: high protein chicken, slow roasted chicken recipe, lemon herb chicken, oven-roasted chicken, healthy chicken dinner.
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 2 tablespoons olive oil
- 1 lemon
- 4 garlic cloves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 large onion
- 2 large carrots
- 2 celery stalks
- 1 cup chicken broth
Instructions
Preheat your oven to 300°F (150°C).
Prepare the chicken by patting it dry with paper towels.
In a small bowl, mix the olive oil, salt, pepper, and paprika. Use this mixture to thoroughly coat the chicken, focusing on the skin and inside the cavity.
Cut the lemon in half and insert it into the cavity of the chicken along with two garlic cloves, rosemary sprigs, and thyme sprigs.
Roughly chop the onion, carrots, and celery stalks, and place them in the bottom of a large roasting pan. Add the cup of chicken broth to the vegetables.
Place the remaining garlic cloves, lightly crushed, with the vegetables.
Place the chicken on top of the bed of vegetables, breast side up.
Cover the roasting pan with aluminum foil and place it in the preheated oven. Slow roast for about 2.5 hours.
After 2.5 hours, remove the foil and increase the oven temperature to 375°F (190°C). Roast the chicken for an additional 30 minutes, or until the skin is golden brown and crispy.
Check the internal temperature of the chicken to ensure it has reached at least 165°F (75°C) in the thickest part of the thigh.
Remove the chicken from the oven and let it rest for about 15 minutes before carving.
Serve the chicken along with the roasted vegetables and pan juices.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 7961 mg | 346% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 20.0 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1838 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.
