Sugar-Free Classic Roast Chicken Dinner
Elevate your weeknight meal with this wholesome Sugar-Free Classic Roast Chicken Dinner, a timeless recipe that combines simplicity and bold flavors. Featuring a succulent 4-pound whole chicken rubbed with olive oil, zesty lemon, garlic, and aromatic fresh herbs like rosemary and thyme, this dish showcases natural goodness without added sugar. Accompanied by a colorful medley of carrots, red potatoes, and onion, all roasted to perfection alongside the chicken, this recipe creates a complete meal that's as nutritious as it is satisfying. With minimal prep and just 90 minutes of cook time, this family-friendly dinner delivers tender, juicy chicken and caramelized vegetables for a comforting, crowd-pleasing experience. Perfect for those seeking a classic culinary delight that’s both healthy and flavorful.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 2 tablespoons olive oil
- 1 lemon
- 4 garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 carrots
- 4 red potatoes
- 1 onion
- 2 tablespoons olive oil for vegetables
- 0.5 teaspoon sea salt for vegetables
- 0.25 teaspoon black pepper for vegetables
Instructions
Preheat the oven to 425°F (220°C).
Rinse the whole chicken inside and out under cold water and pat dry with paper towels.
Place the chicken on a large roasting pan.
Rub 2 tablespoons of olive oil over the entire surface of the chicken.
Cut the lemon in half and insert one half into the cavity of the chicken along with 2 cloves of garlic, the rosemary sprigs, and thyme sprigs.
Mince the remaining 2 cloves of garlic and mix with the remaining half lemon, squeezed over the chicken.
Season the outside of the chicken with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper.
Peel the carrots and chop them into 2-inch pieces. Cut the potatoes into quarters. Peel and cut the onion into wedges.
In a bowl, toss the carrots, potatoes, and onion with 2 tablespoons of olive oil, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper.
Arrange the vegetables around the chicken in the roasting pan.
Roast in the preheated oven for about 1 hour and 30 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.
Baste the chicken occasionally with the pan juices for the first hour.
Once done, let the chicken rest for about 10 minutes before carving. Serve with roasted vegetables.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3841 mg | 167% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 30.0 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4644 mg | 99% | |
*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.
