Low Sodium Roasted Chicken with Savory Vegetables
Elevate your weeknight dinner or special occasion meal with this delectable Low Sodium Roasted Chicken with Savory Vegetables recipe. Perfectly suited for those seeking heart-healthy options, this dish bursts with flavor while keeping salt to a minimum. A whole chicken is infused with a lemon-herb olive oil blend, featuring fresh rosemary, thyme, and garlic, creating tender, juicy meat with aromatic appeal. Complementing the star protein, a medley of baby carrots, red potatoes, Brussels sprouts, and onion is roasted to caramelized perfection beneath the chicken, absorbing the rich juices and adding delightful texture. With just 20 minutes of prep and simple seasoning, this wholesome, crowd-pleasing recipe delivers both health-conscious eating and gourmet comfort. Finish with a sprinkle of fresh parsley for an elegant touch, and enjoy a complete meal that's as nourishing as it is satisfying. Perfect for family gatherings or meal prep, this low-sodium roasted chicken offers flavor-packed goodness you’ll savor with every bite.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 3 tablespoons Olive oil
- 1 large Lemon
- 6 cloves Garlic
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 1 teaspoon Black pepper
- 2 cups Baby carrots
- 4 medium Red potatoes
- 1 pound Brussels sprouts
- 1 large Onion
- 2 tablespoons Chopped parsley
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken inside and out with cold water and pat dry with paper towels.
In a small bowl, mix 2 tablespoons of olive oil with the juice of the lemon, minced garlic, fresh rosemary leaves, and fresh thyme leaves.
Rub the olive oil and herb mixture all over the chicken, ensuring even coverage. Place the remaining lemon halves inside the cavity of the chicken.
Season the chicken with freshly ground black pepper.
Cut the red potatoes into quarters, slice the onion, and halve the Brussels sprouts. Toss these vegetables with baby carrots in a large bowl with the remaining 1 tablespoon of olive oil and a pinch of black pepper.
Spread the vegetables evenly on the bottom of a large roasting pan.
Place the chicken on top of the vegetables in the roasting pan.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature at the thickest part of the chicken reaches 165°F (75°C).
Remove the chicken from the oven, tent loosely with foil, and let rest for 10 minutes before carving.
Garnish with chopped parsley and serve the carved chicken with the roasted vegetables.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 46.4 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4828 mg | 103% | |
*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.
