Low Sodium Roasted Chicken and Herbed Potatoes
Elevate your dinner table with this savory Low Sodium Roasted Chicken and Herbed Potatoes, a deliciously wholesome recipe that’s big on flavor and ideal for heart-healthy eating. This recipe features a juicy, golden-brown whole chicken infused with vibrant notes of citrus, garlic, and fresh herbs like rosemary and thyme, ensuring every bite bursts with aromatic goodness. Surrounding the chicken, perfectly roasted red potatoes tossed in olive oil and fresh parsley create a complementary balance of texture and taste. With no added salt, it’s a guilt-free dish that relies on natural flavors and simple techniques, such as a lemon-stuffed cavity and basting for tender perfection. Ready in under two hours, this easy-to-follow recipe doubles as a comforting family meal or an impressive dinner party centerpiece. Enjoy a satisfying, low-sodium classic with wholesome ingredients and hearty appeal!
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Recipe Information
Ingredients
- 1 (about 4 pounds) Whole chicken
- 4 tablespoons Olive oil
- 1 Lemon
- 4 cloves Garlic
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 1 teaspoon Black pepper
- 2 pounds Red potatoes
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
Rinse and pat dry the whole chicken. Place it on a large roasting pan.
Cut the lemon in half. Squeeze the juice over the chicken, then place the lemon halves inside the cavity.
Mince the garlic cloves and chop the fresh rosemary and thyme.
In a small bowl, mix 2 tablespoons of olive oil with the minced garlic, rosemary, thyme, and black pepper.
Rub this mixture all over the chicken, ensuring even coverage.
Cut the red potatoes into quarters and place them in a separate bowl.
Drizzle the remaining 2 tablespoons of olive oil over the potatoes.
Add chopped parsley to the potatoes and toss to coat evenly.
Arrange the potatoes around the chicken in the roasting pan.
Roast in the preheated oven for approximately 90 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
Every 30 minutes, toss the potatoes and baste the chicken with the juices from the pan to ensure even cooking.
Once cooked, let the chicken rest for 10 minutes before carving.
Serve the roasted chicken alongside the herbed potatoes.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 13.4 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4445 mg | 95% | |
*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.
