Low Sodium Roasted Chicken and Vegetables
Elevate your family dinner with this Low Sodium Roasted Chicken and Vegetables recipe, a wholesome and heart-healthy option that doesn't compromise on flavor. Perfectly seasoned with fresh rosemary, thyme, garlic, and a hint of paprika, this tender whole chicken pairs beautifully with a medley of vibrant carrots, red potatoes, green beans, and sweet red onion. A drizzle of zesty lemon and olive oil ties it all together, creating a roasted masterpiece that's rich in taste and low in sodium. Ready in just over 90 minutes, this easy one-pan meal is ideal for weeknights or special occasions, offering a guilt-free way to enjoy comfort food. Serve this juicy chicken alongside its golden, caramelized veggies for a deliciously balanced dish everyone will love!
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 1 whole Lemon, juiced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 4 large Carrots, peeled and cut into chunks
- 4 medium Red potatoes, halved
- 1 large Red onion, cut into wedges
- 1 pound Green beans, trimmed
Instructions
Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a large roasting pan.
In a small bowl, combine olive oil, minced garlic, lemon juice, chopped rosemary, chopped thyme, black pepper, and paprika.
Rub the mixture all over the chicken, ensuring it coats the skin and cavity.
Arrange the carrots, potatoes, red onion, and green beans around the chicken in the roasting pan.
Drizzle the remaining olive oil mixture over the vegetables and toss to coat evenly.
Place the roasting pan in the preheated oven and roast for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and let the chicken rest for 10 minutes before carving.
Serve the roasted chicken with the vegetables and enjoy your flavorful, low sodium meal.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 43.8 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 5419 mg | 115% | |
*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.
