Low Sodium Roast Chicken with Gravy
Transform your classic roast chicken experience with this flavorful and health-conscious recipe for Low Sodium Roast Chicken with Gravy. Perfect for anyone looking to reduce sodium without sacrificing taste, this dish features a succulent, golden-brown chicken infused with aromatic garlic, rosemary, and thyme, complemented by fresh lemon for a bright, zesty kick. Roasted atop a bed of hearty vegetables, the chicken renders juices that form the base of a velvety, low-sodium gravy crafted with unsalted butter and a hint of black pepper. With just 20 minutes of prep time and straightforward steps, this wholesome meal is ideal for family dinners or special gatherings. Serve carved chicken alongside the rich, homemade gravy and enjoy a deliciously guilt-free comfort food. Keywords: low sodium roast chicken, homemade gravy, healthy comfort food, rosemary chicken recipe.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 1 tablespoon Fresh rosemary leaves, chopped
- 1 tablespoon Fresh thyme leaves
- 0.5 teaspoon Black pepper
- 1 unit Lemon, cut into wedges
- 1 unit Carrot, roughly chopped
- 1 unit Celery stalk, roughly chopped
- 1 unit Onion, quartered
- 2 cups Low sodium chicken broth
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 425°F (220°C).
Remove any giblets from the chicken cavity and pat the chicken dry with paper towels.
In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme leaves, and black pepper. Mix well.
Rub the olive oil mixture all over the chicken, including under the skin as much as possible.
Place the lemon wedges inside the cavity of the chicken.
In a roasting pan, create a bed with the chopped carrot, celery, and onion. Place the chicken, breast side up, on top of the vegetables.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
Once cooked, remove the chicken from the roasting pan and let it rest on a cutting board, tented with aluminum foil, for about 15 minutes.
While the chicken is resting, prepare the gravy. Strain the juices from the roasting pan into a measuring cup. Skim off any excess fat.
In a small saucepan, melt the unsalted butter over medium heat. Add the flour and cook, whisking constantly, until the mixture turns golden brown, about 2 minutes.
Gradually whisk in the low sodium chicken broth and the strained pan juices, continuing to whisk until the gravy is smooth and slightly thickened, about 5 minutes.
Taste and adjust seasoning with pepper if necessary.
Carve the chicken and serve with the homemade low sodium gravy. Enjoy!
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.3 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1593 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.
