Low Fat Classic Roast Chicken Dinner
Indulge in a wholesome, flavorful meal with this **Low Fat Classic Roast Chicken Dinner**, a lighter twist on the beloved family favorite. By removing the chicken skin and using just a touch of olive oil, this recipe keeps things heart-healthy without sacrificing the tender, juicy goodness of a traditional roast. Infused with bright lemon, aromatic rosemary, and garlic, the chicken is perfectly complemented by a medley of oven-roasted carrots, potatoes, and onions, while steamed green beans provide a fresh, vibrant side. The addition of low-sodium chicken broth ensures the meat stays moist and flavorful throughout the roasting process. With just 20 minutes of prep time and only 100 minutes in the oven, this balanced and low-fat chicken dinner is ideal for a satisfying yet guilt-free weekday meal or a special weekend gathering. Embrace clean eating while enjoying timeless comfort with this delightful and nutritious recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 Whole chicken (3 to 4 pounds, skin removed)
- 2 tablespoons Olive oil
- 1 Lemon
- 4 Garlic cloves
- 3 Fresh rosemary sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 Carrots, chopped
- 3 Potatoes, quartered
- 1 Onion, large, quartered
- 1 cup Low-sodium chicken broth
- 1 pound Green beans, trimmed
Instructions
Preheat your oven to 375°F (190°C).
Rinse and pat dry the whole chicken. Remove skin to reduce fat content.
Cut the lemon in half and place one half inside the cavity of the chicken along with two garlic cloves and one sprig of rosemary.
Squeeze the juice of the remaining lemon half over the chicken. Rub the chicken with olive oil, salt, and pepper both inside and out.
Place the chicken breast-side up on a roasting pan rack.
Surround the chicken with chopped carrots, potatoes, onion quarters, and an additional sprig of rosemary.
Pour the chicken broth into the bottom of the roasting pan to prevent drying and enhance moisture.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer inserted into the thickest part of the thigh without touching the bone.
While the chicken is roasting, lightly steam the green beans until tender-crisp, about 4 to 5 minutes. Set aside.
Let the chicken rest for about 10 minutes after removing it from the oven, keeping it covered with aluminum foil.
Carve the chicken and serve with the roasted vegetables and steamed green beans.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2760 mg | 120% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 41.3 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4377 mg | 93% | |
*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.
