Low Sodium Perfectly Roasted Chicken
Discover the ultimate guilt-free comfort food with this Low Sodium Perfectly Roasted Chicken recipe, a wholesome meal that balances rich flavor with heart-healthy choices. This easy-to-follow dish features a juicy whole chicken brushed with olive oil, aromatics like garlic, lemon, rosemary, and thyme, and an array of tender roasted vegetables including carrots, celery, and onion. With no added salt, the natural flavors shine through, enhanced by a hint of freshly ground black pepper. Perfectly golden and oven-roasted to perfection in just over an hour, this savory centerpiece is ideal for a family dinner or meal prepping for the week. Serve this flavorful roasted chicken alongside its accompanying vegetables for a satisfying, low-sodium meal that everyone will love.
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Recipe Information
Ingredients
- 1 4-5 pounds Whole chicken
- 2 tablespoons Olive oil
- 1 whole Lemon
- 6 Garlic cloves
- 3 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 teaspoon Freshly ground black pepper
- 1 medium Onion
- 3 large Carrots
- 2 stalks Celery
- 1 cup Water
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken giblets and pat the chicken dry with paper towels.
Place the chicken in a large roasting pan.
Brush the chicken all over with olive oil.
Cut the lemon in half, and quarter the onion. Place lemon halves and 3 garlic cloves inside the chicken cavity, along with the rosemary and thyme sprigs.
Tie the chicken legs together with kitchen twine and tuck the wing tips under the body.
Sprinkle the chicken with freshly ground black pepper.
Roughly chop the remaining garlic, carrots, celery, and onion. Scatter these vegetables around the chicken in the roasting pan.
Pour 1 cup of water into the bottom of the roasting pan.
Roast the chicken in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the chicken is pierced between the leg and thigh.
Baste the chicken with its own juices halfway through cooking.
Once done, remove the chicken from the oven and let it rest for at least 10 minutes before carving.
Serve the chicken with the roasted vegetables from the pan.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 19.2 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1610 mg | 34% | |
*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.
