Low Fat Slow Roasted Chicken

Discover the ultimate comfort food made healthier with this Low Fat Slow Roasted Chicken recipe, a flavorful and guilt-free twist on a classic favorite. This tender, juicy chicken is infused with zesty lemon, aromatic garlic, and fresh herbs like rosemary and thyme, giving it a fragrant, rich taste without added fats. The slow-roasting technique ensures succulent meat and perfectly browned skin, while a low sodium chicken broth keeps it moist and light on salt. With just a tablespoon of olive oil and a focus on natural flavors, this dish is perfect for health-conscious eaters and family gatherings alike. Ready in under three hours, it pairs beautifully with roasted vegetables or a crisp salad, making it an ideal choice for a wholesome and satisfying meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 4 pounds whole chicken
• 1 tablespoon olive oil
• 1 whole lemon
• 4 whole garlic cloves
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup low sodium chicken broth

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Rinse the chicken under cold water and pat dry with paper towels. Remove any excess fat around the chicken cavity if necessary.

Step 3

Peel and crush the garlic cloves. Set aside.

Step 4

Zest the lemon and then cut it in half.

Step 5

In a small bowl, combine the olive oil, juice from one half of the lemon, garlic, salt, and black pepper. Mix well to form a marinade.

Step 6

Rub the marinade mixture all over the chicken, ensuring you get into the crevices.

Step 7

Place the rosemary and thyme sprigs inside the cavity of the chicken along with the remaining lemon half.

Step 8

Tie the legs of the chicken together with kitchen twine and tuck the wings underneath the body.

Step 9

Pour the chicken broth into the bottom of a roasting pan. Place a rack in the pan and lay the chicken, breast-side up, on the rack.

Step 10

Cover the roasting pan with aluminum foil to help keep the moisture in, ensuring a juicy result.

Step 11

Place the pan in the preheated oven and roast the chicken for about 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C) as measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone.

Step 12

Remove the foil for the last 30 minutes of cooking to allow the skin to brown.

Step 13

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.

Step 14

Carve the chicken and serve with your choice of sides.

Nutrition Facts

Serving size	(2153.5g)

Amount per serving	% Daily Value*
Calories	448.0

Total Fat 28.9g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 136.1mg	0%
Sodium 3069.5mg	0%
Total Carbohydrate 12.8g	0%
Dietary Fiber 3.1g	0%
Total Sugars 2.1g
Protein 39.4g	0%

Vitamin D 0IU	0%
Calcium 101.0mg	0%
Iron 4.0mg	0%
Potassium 777.3mg	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: 55.5%

Protein: 33.6%

Carbs: 10.9%