Low Sodium Classic Herb Roasted Chicken
Elevate your dinner table with this flavorful Low Sodium Classic Herb Roasted Chicken, a wholesome, heart-healthy twist on the timeless favorite. This recipe focuses on bold, natural flavors by combining a tender, juicy whole chicken with aromatic fresh rosemary, thyme, and sage, eliminating the need for added salt. Infused with zesty lemon, garlic, and black pepper, and roasted atop a colorful medley of onions, carrots, and celery, this dish delivers a comforting yet elegant meal that's perfect for weeknight dinners or special gatherings. With just 20 minutes of prep time, this easy low sodium roasted chicken recipe provides a deliciously crisp golden skin and succulent meat that pairs beautifully with the caramelized vegetables for a well-rounded, nutrient-rich feast. Ideal for health-conscious cooks, this classic recipe is a must-try for anyone seeking a flavorful, low-sodium roast chicken option that doesn't compromise on taste!
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Ingredients
- 4 pounds Whole chicken
- 3 tablespoons Olive oil
- 1 large Lemon
- 5 whole Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 1 tablespoon Fresh sage
- 1 teaspoon Black pepper
- 1 large Onion
- 3 medium Carrots
- 2 whole Celery stalks
- 0.5 cup Water
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Remove the chicken giblets and any excess fat. Rinse the chicken under cold water and pat it dry with paper towels.
Step 3
Rub the chicken all over with olive oil.
Step 4
Cut the lemon into quarters and place it inside the cavity of the chicken along with the whole garlic cloves.
Step 5
Tie the chicken legs together with kitchen twine and tuck the wing tips under the body.
Step 6
Chop the rosemary, thyme, and sage finely. Sprinkle the herbs and black pepper over the entire surface of the chicken.
Step 7
Peel and roughly chop the onion, carrots, and celery. Spread them in an even layer in the bottom of a large roasting pan.
Step 8
Place the chicken, breast-side up, on top of the bed of vegetables.
Step 9
Pour the water into the roasting pan to keep the vegetables moist.
Step 10
Roast the chicken in the preheated oven for approximately 90 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when the thickest part of a thigh is pierced.
Step 11
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Step 12
Serve the roast chicken with the roasted vegetables.
Nutrition Facts
| Serving size | (2548.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 875.4 |
| Total Fat 58.1g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 136.1mg | 0% |
| Sodium 366.7mg | 0% |
| Total Carbohydrate 56.3g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 22.1g | |
| Protein 41.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 244.0mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1788.6mg | 0% |
Source of Calories