Low Fat Herb-Infused Roasted Chicken
Discover the perfect balance of flavor and nutrition with this *Low Fat Herb-Infused Roasted Chicken*. This recipe elevates the classic roasted chicken by infusing it with the vibrant, fresh flavors of rosemary, thyme, and parsley, complemented by zesty lemon and aromatic garlic. With just a touch of olive oil, this dish is light yet full of rich, savory taste. The chicken is roasted to golden perfection, basted with its own flavorful juices and a splash of chicken broth to ensure every bite is irresistibly tender and moist. Not only is this roasted chicken low in fat, but it’s also a breeze to prepare—taking just 15 minutes of prep time before the oven does the heavy lifting. Ideal for a wholesome family dinner or meal prep, this healthy yet delicious recipe is sure to impress. Perfectly seasoned, herbaceous, and juicy, this roasted chicken pairs beautifully with any side dish of your choice.
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Recipe Information
Ingredients
- 1 3.5 lb whole chicken
- 1 lemon
- 4 garlic cloves
- 2 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 2 tbsp fresh parsley
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Rinse the whole chicken under cold water and pat it dry with paper towels.
Juice the lemon and set the lemon halves aside.
Mince the garlic cloves and finely chop the fresh rosemary, thyme, and parsley.
In a small bowl, combine the minced garlic, chopped herbs, lemon juice, olive oil, salt, and black pepper to create a marinade.
Gently loosen the skin of the chicken breast by sliding your fingers under the skin starting from the cavity and working your way towards the neck. Be careful not to tear it.
Rub half of the marinade under the skin and inside the cavity of the chicken. Rub the remaining marinade all over the skin.
Place the used lemon halves inside the cavity of the chicken for added flavor.
Truss the chicken by tying the legs together with kitchen twine, which helps the chicken cook evenly.
Place the chicken breast-side up on a roasting rack in a roasting pan.
Pour the chicken broth into the bottom of the roasting pan.
Roast the chicken in the preheated oven for 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear when you pierce the thigh with a skewer.
Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve with your choice of side dishes and enjoy!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.1 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 798 mg | 17% | |
*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.
