Low Sodium Herb-Infused Roasted Chicken
Transform your weeknight dinner with this *Low Sodium Herb-Infused Roasted Chicken*—a healthier twist on a timeless classic that's bursting with vibrant, aromatic flavors. Perfect for those watching their sodium intake, this recipe swaps heavy seasoning for a blend of fresh herbs like rosemary, thyme, and parsley, beautifully complemented by zesty lemon and fragrant garlic. Carefully rubbed under the skin and over the bird, the herb-infused olive oil ensures perfectly moist meat and a golden, crispy skin. Roasted alongside a medley of onions, carrots, and celery, this wholesome dish delivers a flavorful, one-pan meal that's both nutritious and satisfying. Simple yet elegant, it's ideal for family dinners or small gatherings, taking just 20 minutes of prep and finishing with a gorgeous herb-roasted finish that will be the centerpiece of your table.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 tablespoons Olive oil
- 4 large Garlic cloves
- 1 large Lemon
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Black pepper
- 1 medium Onion
- 2 large Carrots
- 2 large Celery stalks
Instructions
Preheat the oven to 425°F (220°C) and ensure the oven rack is in the center position.
Pat the chicken dry with paper towels, removing any giblets, and place it in a roasting pan.
In a small bowl, combine the olive oil, minced garlic cloves, chopped rosemary, thyme, parsley, and black pepper.
Zest the lemon and add it to the herb mixture; then cut the lemon in half and set aside.
Gently loosen the skin over the breast meat of the chicken by carefully sliding your fingers underneath. Rub some of the herb mixture under the skin, then over the entire surface of the chicken.
Squeeze the juice of half the lemon inside the chicken cavity and place the squeezed lemon half inside as well.
Coarsely chop the onion, carrots, and celery and scatter them around the chicken in the roasting pan, adding depth and flavor to the drippings.
Roast the chicken in the preheated oven for approximately 75 to 90 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 17.6 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1664 mg | 35% | |
*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.
