Low Fat Lemon Herb Roasted Chicken
Elevate your healthy cooking game with this Low Fat Lemon Herb Roasted Chicken, a dish that’s bursting with bright citrus flavors and fragrant herbs. Perfect for a wholesome family dinner, this low-fat recipe features a tender, skinless whole chicken seasoned with a vibrant blend of fresh parsley, rosemary, thyme, and zesty lemon. The succulent meat stays juicy and flavorful, thanks to the steaming action of low-sodium chicken broth and the natural sweetness of roasted lemon slices. With only 15 minutes of prep time, this oven-roasted chicken is a simple yet sophisticated option for any occasion. Serve it with the savory pan juices and roasted lemon for a guilt-free meal that’s packed with protein, flavor, and a delightful aroma that'll fill your kitchen. SEO keywords: low fat roasted chicken, healthy lemon herb chicken, easy roasted chicken recipe, guilt-free chicken dinner, citrus herb roasted chicken.
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Recipe Information
Ingredients
- 1 Whole chicken (skinless, about 4 lbs)
- 2 Lemon
- 2 tablespoons Fresh parsley
- 2 teaspoons Fresh rosemary
- 2 teaspoons Fresh thyme
- 4 Garlic cloves (minced)
- 1 tablespoon Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Low-sodium chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Rinse the chicken under cold water and pat it dry with paper towels. Ensure the cavity is clean and remove any excess skin or fat if necessary.
Zest one lemon and set the zest aside. Cut the same lemon into quarters and the second lemon into thin slices.
In a small bowl, mix together the lemon zest, parsley, rosemary, thyme, minced garlic, olive oil, salt, and black pepper to form an herb paste.
Carefully loosen the skin of the chicken breast by sliding your fingers under it. Spread half of the herb paste underneath the skin and the remaining paste over the exterior of the chicken.
Stuff the cavity of the chicken with the quartered lemon pieces and a few sprigs of fresh herbs if available.
Place the lemon slices on the bottom of a roasting pan or oven-safe skillet, then pour the chicken broth over them. Set the chicken on top of the lemon slices, breast side up.
Tie the chicken legs together with kitchen twine for even cooking.
Roast the chicken in the preheated oven for 75-90 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Baste the chicken with the juices in the pan every 20-30 minutes to keep it moist.
Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving. This step ensures the juices redistribute, keeping the meat tender.
Serve the chicken with the roasted lemon slices and pan juices for additional flavor.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 4183 mg | 182% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.0 g | ||
| Protein | 252.6 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2507 mg | 53% | |
*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.
