Low Sodium Roasted Herb Chicken with Potatoes
Savor the comforting flavors of this Low Sodium Roasted Herb Chicken with Potatoes—an easy yet elegant one-pan meal that's perfect for weeknight dinners or special occasions. This heart-healthy recipe features a tender, juicy whole chicken infused with a rich herb butter made from fresh rosemary, thyme, garlic, and zesty lemon, all nestled atop a bed of roasted baby potatoes, carrots, and onion seasoned with black pepper and oregano. With no added salt, this dish relies on aromatic herbs and vibrant veggies to deliver bold, satisfying flavor. Ready in under two hours, including a quick 20-minute prep time, this wholesome and nutritious dinner is sure to impress the whole family. Pair with a crisp side salad or steamed greens for the ultimate well-rounded meal.
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Recipe Information
Ingredients
- 3.5 pounds whole chicken
- 3 tablespoons unsalted butter
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 4 garlic cloves
- 1 lemon
- 2 tablespoons olive oil
- 0.5 teaspoons black pepper
- 1.5 pounds baby potatoes
- 2 carrots
- 1 onion
- 1 teaspoon dried oregano
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken under cold water and pat dry with paper towels. Remove any giblets if present.
In a small bowl, soften the unsalted butter by stirring it for a couple of minutes. Add the leaves from 1 sprig of rosemary and 1 sprig of thyme, finely minced garlic cloves, and the zest of the lemon. Mix well.
Gently separate the skin from the chicken breast using your fingers, being careful not to tear the skin. Evenly distribute the herb butter mixture under the skin, over the breast meat.
Season the chicken all over with freshly ground black pepper.
Slice the lemon into quarters and stuff these along with the remaining rosemary and thyme sprigs inside the cavity of the chicken.
In a large roasting pan, add the baby potatoes, peeled and quartered carrots, and a roughly chopped onion.
Drizzle olive oil over the vegetables, and sprinkle with black pepper and dried oregano. Toss to coat the vegetables evenly.
Place the prepared chicken on top of the vegetables in the roasting pan.
Roast in the preheated oven for approximately 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thigh is pierced, and the vegetables are tender.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the chicken pieces with roasted potatoes and vegetables on the side.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 18.1 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4053 mg | 86% | |
*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.
