Low Fat Classic Herb Roasted Chicken
Experience the irresistible aroma and wholesome flavors of Low Fat Classic Herb Roasted Chicken, a health-conscious twist on a timeless favorite. This recipe pairs a succulent, oven-roasted whole chicken with a vibrant blend of fresh rosemary, thyme, and parsley, delivering bold herbal notes in every bite. A light drizzle of olive oil keeps the dish low in fat, while garlic, lemon, and black pepper add depth and brightness to the seasoning. Perfectly roasted to golden perfection, this chicken boasts a tender, juicy interior that's ideal for family dinners or special gatherings. Ready in just under two hours, including prep time, it’s an easy yet impressive dish to serve alongside roasted vegetables or a crisp garden salad. Your search for a flavorful 'low-fat roasted chicken recipe' ends here!
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- 4 cloves garlic
- 1 whole lemon
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C).
Rinse the whole chicken under cold water and pat dry with paper towels.
In a small bowl, mix together the olive oil, chopped fresh rosemary, thyme, and parsley.
Mince garlic cloves and add them to the herb mixture.
Cut the lemon in half and squeeze half of its juice into the herb mixture, stirring to combine.
Rub the herb mixture generously under the skin and over the entire surface of the chicken.
Season the chicken with salt and black pepper both inside and out.
Place the remaining half of the lemon inside the chicken cavity for added flavor.
Place the chicken in a roasting pan or oven-safe skillet breast-side up.
Tuck the chicken wings underneath the body and tie the legs together with kitchen twine if available.
Roast the chicken in the preheated oven for approximately 1.5 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) when measured with a meat thermometer.
If the chicken skin is browning too quickly, cover it loosely with a piece of aluminum foil.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve warm with your choice of sides, such as roasted vegetables or a garden salad.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.7 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 645 mg | 14% | |
*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.
