Low Sodium Classic Herb Roasted Chicken
Savor the comforting flavors of this **Low Sodium Classic Herb Roasted Chicken**, a heart-healthy take on a timeless dish that's bursting with fresh, aromatic ingredients. This juicy, tender roast chicken is seasoned with a medley of fragrant herbs like rosemary, thyme, and sage, ensuring bold flavor without the need for extra salt. The cavity is stuffed with zesty lemon and whole garlic cloves, infusing the meat with citrusy, savory notes as it roasts. Resting atop a bed of caramelized onions, carrots, and celery, this dish is a complete meal in one pan. Perfectly golden and easy to prepare, this roasted chicken is ideal for weeknight dinners and special occasions alike. Plus, it’s ready in just under 2 hours, making it the ultimate low-sodium, flavor-packed comfort food!
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 3 tablespoons Olive oil
- 1 large Lemon
- 5 whole Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 1 tablespoon Fresh sage
- 1 teaspoon Black pepper
- 1 large Onion
- 3 medium Carrots
- 2 whole Celery stalks
- 0.5 cup Water
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken giblets and any excess fat. Rinse the chicken under cold water and pat it dry with paper towels.
Rub the chicken all over with olive oil.
Cut the lemon into quarters and place it inside the cavity of the chicken along with the whole garlic cloves.
Tie the chicken legs together with kitchen twine and tuck the wing tips under the body.
Chop the rosemary, thyme, and sage finely. Sprinkle the herbs and black pepper over the entire surface of the chicken.
Peel and roughly chop the onion, carrots, and celery. Spread them in an even layer in the bottom of a large roasting pan.
Place the chicken, breast-side up, on top of the bed of vegetables.
Pour the water into the roasting pan to keep the vegetables moist.
Roast the chicken in the preheated oven for approximately 90 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when the thickest part of a thigh is pierced.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the roast chicken with the roasted vegetables.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 22.1 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1789 mg | 38% | |
*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.
