Low Sodium Perfectly Roasted Chicken Pieces
Experience the ultimate in healthy comfort food with this Low Sodium Perfectly Roasted Chicken Pieces recipe. Bursting with flavor thanks to a blend of aromatic spices like garlic powder, paprika, oregano, and thyme, this dish ensures you won’t miss the salt. Bone-in, skin-on chicken pieces are expertly roasted to juicy perfection alongside a medley of vibrant carrots, baby potatoes, and sweet red onion wedges, all infused with zesty lemon juice for a refreshing pop of flavor. With just 15 minutes of prep time and easy oven roasting, this heart-healthy meal makes a satisfying centerpiece for any dinner table. Garnished with fresh parsley and served straight from the pan, it’s a wholesome, crowd-pleasing recipe you’ll want to try again and again. Perfect for family dinners, meal prep, or entertaining guests!
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Recipe Information
Ingredients
- 4 pounds chicken pieces (bone-in, skin-on)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 whole lemon
- 2 tablespoons fresh parsley
- 2 cups carrots, cut into chunks
- 2 cups baby potatoes, halved
- 1 large red onion, cut into wedges
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, mix together garlic powder, onion powder, paprika, black pepper, dried oregano, and dried thyme.
Pat the chicken pieces dry with paper towels and place them in a large roasting pan.
Drizzle the olive oil over the chicken pieces, ensuring they are well coated.
Sprinkle the mixed spices evenly over the chicken, then use your hands to rub them into the skin.
Squeeze the juice of one lemon over the chicken pieces, setting aside the lemon halves.
Scatter the carrot chunks, baby potatoes, and red onion wedges around the chicken in the roasting pan.
Tuck the squeezed lemon halves among the vegetables for added flavor.
Place the roasting pan in the preheated oven and roast for about 45-60 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown and crispy.
Halfway through cooking, give the vegetables a stir to help them cook evenly.
Once roasted, remove the pan from the oven and let the chicken rest for about 5 minutes before serving.
Garnish with freshly chopped parsley before serving, and enjoy your low sodium perfectly roasted chicken pieces with the delicious roasted vegetables.
Nutrition Facts
Calories |
4932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.6 g | 408% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 1598 mg | 69% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 31.2 g | ||
| Protein | 355.7 g | 711% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 508 mg | 39% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 7343 mg | 156% | |
*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.
