Heart-Healthy Slow Roasted Chicken

Indulge in a flavorful and nourishing meal with this Heart-Healthy Slow Roasted Chicken recipe, perfect for anyone seeking a wholesome dinner option that doesn’t compromise on taste. This dish features a tender, juicy 4-pound chicken infused with the bright zest of fresh lemon, aromatic garlic, and robust herbs like rosemary and thyme. Slow-roasted to perfection at a low temperature, the chicken absorbs incredible flavors while becoming irresistibly moist. Nestled atop a bed of caramelized vegetables—think carrots, celery, and onion—this recipe is complemented by a splash of low-sodium chicken broth for a healthier twist. With only 15 minutes of prep time and a long, hands-off roasting process, this recipe is both simple and satisfying. Serve it as a complete meal for family dinners, and enjoy every bite as a heart-smart choice.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 1 4-pound Whole chicken
• 2 tablespoons Olive oil
• 1 medium Fresh lemon
• 4 large Garlic cloves
• 2 tablespoons Fresh rosemary
• 2 tablespoons Fresh thyme
• 1 teaspoon Black pepper
• 1 teaspoon Salt
• 1 cup Low-sodium chicken broth
• 3 medium Carrots
• 2 medium Celery stalks
• 1 large Onion

Directions

Step 1

Preheat your oven to 275°F (135°C).

Step 2

Remove the giblets from the chicken, and pat the chicken dry with paper towels.

Step 3

In a small bowl, mix the olive oil, black pepper, and salt.

Step 4

Rub the chicken inside and out with the olive oil mixture.

Step 5

Slice the lemon in half, and place one half inside the cavity of the chicken along with 2 cloves of smashed garlic, 1 tablespoon of rosemary, and 1 tablespoon of thyme.

Step 6

Tie the legs of the chicken together with cooking twine to ensure even cooking.

Step 7

Peel and slice the carrots, celery, and onion into large chunks and place them in the bottom of a large roasting pan.

Step 8

Pour the chicken broth over the vegetables.

Step 9

Place the chicken breast side up on top of the vegetable mixture.

Step 10

Squeeze the juice from the remaining half of the lemon over the chicken.

Step 11

Finely chop the remaining garlic and mix with the remaining rosemary and thyme. Sprinkle this mixture evenly over the chicken.

Step 12

Cover the roasting pan tightly with aluminum foil.

Step 13

Roast the chicken in the oven for approximately 3 and a half to 4 hours, basting occasionally, until the internal temperature reaches 165°F (74°C) and the juices run clear.

Step 14

Remove the foil during the last 30 minutes of cooking to allow the skin to crisp and brown, if desired.

Step 15

Once cooked, let the chicken rest for 10 minutes before carving.

Step 16

Serve the chicken with the roasted vegetables, and enjoy your heart-healthy meal!

Nutrition Facts

Serving size	(2656.3g)

Amount per serving	% Daily Value*
Calories	773.2

Total Fat 44.5g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 136.1mg	0%
Sodium 2794.7mg	0%
Total Carbohydrate 58.9g	0%
Dietary Fiber 13.2g	0%
Total Sugars 22.9g
Protein 44.1g	0%

Vitamin D 0IU	0%
Calcium 242.8mg	0%
Iron 5.0mg	0%
Potassium 1802.9mg	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: 49.3%

Protein: 21.7%

Carbs: 29.0%