Low Sodium Slow Roasted Chicken
Experience the ultimate in tender, flavorful poultry with this Low Sodium Slow Roasted Chicken recipe—a perfect choice for health-conscious food enthusiasts who still crave hearty, delicious meals. This slow-roasting technique ensures melt-in-your-mouth texture and infuses the chicken with aromatic herbs like rosemary and thyme, fresh garlic, and zesty lemon without relying on excess salt. A simple yet irresistible spice rub of olive oil, paprika, and ground cumin elevates the flavor profile. Nestled on a bed of roasted vegetables including onion, carrots, and celery, this dish is not only wholesome but visually stunning. The recipe requires minimal prep time and allows the slow oven roasting to work its magic, resulting in juicy meat and crispy golden skin. Ideal for family dinners or special occasions, serve this masterpiece with the roasted veggies and savory pan juices for a complete meal that’s both heart-healthy and utterly satisfying.
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Recipe Information
Ingredients
- 1 4-5 pounds Whole chicken
- 2 tablespoons Olive oil
- 1 whole Lemon
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 6 whole Garlic cloves
- 1 teaspoon Black pepper
- 1 medium Onion
- 2 whole Carrot
- 2 whole Celery stalk
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 cup Water
Instructions
Preheat your oven to 300°F (150°C).
Rinse the chicken under cold water and pat dry with paper towels.
Cut the lemon in half and place one half inside the cavity of the chicken along with the rosemary and thyme sprigs.
Smash 4 of the garlic cloves and add them inside the cavity as well.
In a small bowl, mix together the olive oil, black pepper, paprika, and ground cumin.
Rub this mixture evenly over the outside of the chicken.
Slice the onion, carrots, and celery and place them in the bottom of a large roasting pan to create a vegetable bed.
Smash the remaining garlic cloves and sprinkle them over the vegetables.
Place the chicken breast-side up on top of the layer of vegetables.
Squeeze the remaining lemon half over the chicken and add the lemon pieces to the roasting pan.
Pour the cup of water into the roasting pan to prevent the vegetables from burning and to add moisture.
Cover the roasting pan with aluminum foil and place it in the preheated oven.
Roast the chicken in the oven for approximately 3.5 hours.
Remove the foil and increase the oven temperature to 375°F (190°C).
Continue roasting for another 30 minutes, or until the skin turns a rich golden color and a meat thermometer reads 165°F (74°C) at the thickest part of the thigh.
Remove the chicken from the oven and let it rest for at least 15 minutes before carving.
Serve slices of chicken with roasted vegetables and pan juices for added flavor.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 14.2 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1443 mg | 31% | |
*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.
