Heart-Healthy Classic Roast Chicken Dinner

Savor the comforting flavors of a *Heart-Healthy Classic Roast Chicken Dinner*, a wholesome twist on the timeless favorite. This recipe combines tender, oven-roasted chicken infused with zesty lemon, fragrant rosemary, and garlic for a burst of natural flavor without excess sodium. Nestled alongside a vibrant medley of sweet potatoes, carrots, and Brussels sprouts roasted to caramelized perfection, this dish is as nourishing as it is satisfying. With just olive oil, a touch of seasoning, and the addition of low-sodium chicken broth to keep everything moist and flavorful, it’s a meal designed with heart health in mind. Perfectly golden and juicy, this roast chicken dinner comes together in under two hours, making it an ideal centerpiece for any family gathering or meal prep plan.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 pounds Whole chicken
• 2 tablespoons Olive oil
• 1 large Lemon
• 2 sprigs Fresh rosemary
• 6 cloves Garlic
• 0.5 teaspoons Black pepper
• 1 teaspoon Kosher salt
• 2 large Sweet potatoes
• 4 medium Carrots
• 0.5 pounds Brussels sprouts
• 1 cup Low-sodium chicken broth

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Prepare the chicken by removing any giblets. Pat the chicken dry with paper towels, ensuring it's free of moisture for a crispy finish.

Step 3

Drizzle 1 tablespoon of olive oil over the chicken. Rub olive oil evenly onto the skin.

Step 4

Zest the lemon and set the zest aside. Cut the lemon into quarters.

Step 5

Place the lemon quarters inside the cavity of the chicken along with the rosemary sprigs and 4 whole garlic cloves.

Step 6

Sprinkle the chicken with the kosher salt and black pepper, ensuring even coverage.

Step 7

Peel and chop the sweet potatoes into 1-inch cubes. Cut the carrots into 1-inch chunks. Halve the Brussels sprouts.

Step 8

Place the vegetables into a large roasting pan. Add the remaining 2 cloves of garlic, thinly sliced. Drizzle the remaining tablespoon of olive oil over the vegetables and stir in the lemon zest.

Step 9

Place the chicken on top of the vegetables in the roasting pan.

Step 10

Pour the low-sodium chicken broth around the base of the pan, ensuring not to pour directly over the chicken.

Step 11

Roast the chicken in the preheated oven for 15 minutes at 425°F to get the skin crispy.

Step 12

Reduce the oven temperature to 350°F (175°C) and continue roasting for an additional 75 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Step 13

Occasionally baste the chicken with pan juices to keep it moist.

Step 14

Once done, remove the chicken from the oven and let it rest for at least 10 minutes before carving.

Step 15

Serve the carved chicken with roasted vegetables, drizzling with any remaining pan juices for added flavor.

Nutrition Facts

Serving size	(3025.8g)

Amount per serving	% Daily Value*
Calories	1087.0

Total Fat 44.1g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 136.1mg	0%
Sodium 1235.6mg	0%
Total Carbohydrate 130.8g	0%
Dietary Fiber 29.1g	0%
Total Sugars 37.0g
Protein 54.4g	0%

Vitamin D 0IU	0%
Calcium 332.5mg	0%
Iron 7.4mg	0%
Potassium 1438.9mg	0%

*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.

Source of Calories

Fat: 34.9%

Protein: 19.1%

Carbs: 46.0%