Low Fat Classic Herb Roasted Chicken
Savor the timeless flavors of a perfectly seasoned Low Fat Classic Herb Roasted Chicken, a healthier twist on a comforting favorite. This simple yet elegant recipe features a four-pound whole chicken infused with the aromatic medley of fresh rosemary, thyme, parsley, and garlic, all brought to life with a delicate drizzle of olive oil and a hint of zesty lemon. With minimal prep and a perfect balance of seasoning, this dish is oven-roasted to golden perfection, ensuring tender, juicy meat with a crisp, flavorful skin—without the added fat. Ideal for a family dinner or a special gathering, this recipe pairs beautifully with roasted vegetables or a fresh garden salad for a wholesome, low-fat meal that doesn’t skimp on taste. Whether you’re looking for easy meal prep or a crowd-pleasing centerpiece, this herb-roasted chicken is sure to impress!
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Ingredients
- 4 pounds whole chicken
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- 4 cloves garlic
- 1 whole lemon
- 1 teaspoon black pepper
- 1 teaspoon salt
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Rinse the whole chicken under cold water and pat dry with paper towels.
Step 3
In a small bowl, mix together the olive oil, chopped fresh rosemary, thyme, and parsley.
Step 4
Mince garlic cloves and add them to the herb mixture.
Step 5
Cut the lemon in half and squeeze half of its juice into the herb mixture, stirring to combine.
Step 6
Rub the herb mixture generously under the skin and over the entire surface of the chicken.
Step 7
Season the chicken with salt and black pepper both inside and out.
Step 8
Place the remaining half of the lemon inside the chicken cavity for added flavor.
Step 9
Place the chicken in a roasting pan or oven-safe skillet breast-side up.
Step 10
Tuck the chicken wings underneath the body and tie the legs together with kitchen twine if available.
Step 11
Roast the chicken in the preheated oven for approximately 1.5 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) when measured with a meat thermometer.
Step 12
If the chicken skin is browning too quickly, cover it loosely with a piece of aluminum foil.
Step 13
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Step 14
Serve warm with your choice of sides, such as roasted vegetables or a garden salad.
Nutrition Facts
| Serving size | (1934.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 560.2 |
| Total Fat 43.1g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 136.1mg | 0% |
| Sodium 2519.9mg | 0% |
| Total Carbohydrate 12.0g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 1.7g | |
| Protein 36.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 93.9mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 644.6mg | 0% |
Source of Calories