Low Sodium Herb-Infused Roasted Chicken

Elevate your dinner table with this Low Sodium Herb-Infused Roasted Chicken, a flavorful and heart-healthy twist on the classic roast. This recipe packs a punch of fresh aromas and zesty notes by combining garlic, rosemary, thyme, parsley, and lemon zest to create a mouthwatering herb rub that locks in moisture and enhances every bite—without the need for added salt. Perfectly roasted at high heat, the chicken emerges with golden, crispy skin while tender, juicy meat is infused with citrusy and herby goodness. Nestled in a bed of roasted carrots, celery, and onion, this one-pan dish is as wholesome as it is delicious. With just 20 minutes of prep time, it’s an ideal choice for a nourishing family dinner or a crowd-pleasing centerpiece for special occasions.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 pounds Whole chicken
• 2 tablespoons Olive oil
• 4 large Garlic cloves
• 1 large Lemon
• 2 tablespoons Fresh rosemary
• 2 tablespoons Fresh thyme
• 2 tablespoons Fresh parsley
• 0.5 teaspoon Black pepper
• 1 medium Onion
• 2 large Carrots
• 2 large Celery stalks

Directions

Step 1

Preheat the oven to 425°F (220°C) and ensure the oven rack is in the center position.

Step 2

Pat the chicken dry with paper towels, removing any giblets, and place it in a roasting pan.

Step 3

In a small bowl, combine the olive oil, minced garlic cloves, chopped rosemary, thyme, parsley, and black pepper.

Step 4

Zest the lemon and add it to the herb mixture; then cut the lemon in half and set aside.

Step 5

Gently loosen the skin over the breast meat of the chicken by carefully sliding your fingers underneath. Rub some of the herb mixture under the skin, then over the entire surface of the chicken.

Step 6

Squeeze the juice of half the lemon inside the chicken cavity and place the squeezed lemon half inside as well.

Step 7

Coarsely chop the onion, carrots, and celery and scatter them around the chicken in the roasting pan, adding depth and flavor to the drippings.

Step 8

Roast the chicken in the preheated oven for approximately 75 to 90 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Step 9

Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.

Nutrition Facts

Serving size	(2345.1g)

Amount per serving	% Daily Value*
Calories	720.7

Total Fat 43.9g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 136.1mg	0%
Sodium 345.5mg	0%
Total Carbohydrate 49.1g	0%
Dietary Fiber 11.6g	0%
Total Sugars 17.6g
Protein 41.4g	0%

Vitamin D 0IU	0%
Calcium 230.8mg	0%
Iron 4.9mg	0%
Potassium 1664.3mg	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: 52.2%

Protein: 21.9%

Carbs: 25.9%