Low Sodium Roast Chicken with Gravy

Succulent, flavorful, and heart-healthy, this Low Sodium Roast Chicken with Gravy is the perfect centerpiece for a wholesome family dinner. This recipe features a golden, herb-infused roast chicken, seasoned with fresh rosemary, thyme, and garlic, and stuffed with bright, aromatic lemon wedges for an extra layer of flavor. Roasted on a bed of carrots, celery, and onion, the chicken stays moist and tender while creating a rich, savory base for the homemade low-sodium gravy. Made with unsalted butter, flour, and low-sodium chicken broth, the gravy is smooth, satisfying, and guilt-free. Ready in just under two hours, this dish serves six and is ideal for anyone looking to reduce sodium without sacrificing taste. Pair it with your favorite sides for a complete, comforting meal!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 pounds Whole chicken
• 2 tablespoons Olive oil
• 4 units Garlic cloves, minced
• 1 tablespoon Fresh rosemary leaves, chopped
• 1 tablespoon Fresh thyme leaves
• 0.5 teaspoon Black pepper
• 1 unit Lemon, cut into wedges
• 1 unit Carrot, roughly chopped
• 1 unit Celery stalk, roughly chopped
• 1 unit Onion, quartered
• 2 cups Low sodium chicken broth
• 2 tablespoons All-purpose flour
• 2 tablespoons Unsalted butter

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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

Step 3

In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme leaves, and black pepper. Mix well.

Step 4

Rub the olive oil mixture all over the chicken, including under the skin as much as possible.

Step 5

Place the lemon wedges inside the cavity of the chicken.

Step 6

In a roasting pan, create a bed with the chopped carrot, celery, and onion. Place the chicken, breast side up, on top of the vegetables.

Step 7

Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.

Step 8

Once cooked, remove the chicken from the roasting pan and let it rest on a cutting board, tented with aluminum foil, for about 15 minutes.

Step 9

While the chicken is resting, prepare the gravy. Strain the juices from the roasting pan into a measuring cup. Skim off any excess fat.

Step 10

In a small saucepan, melt the unsalted butter over medium heat. Add the flour and cook, whisking constantly, until the mixture turns golden brown, about 2 minutes.

Step 11

Gradually whisk in the low sodium chicken broth and the strained pan juices, continuing to whisk until the gravy is smooth and slightly thickened, about 5 minutes.

Step 12

Taste and adjust seasoning with pepper if necessary.

Step 13

Carve the chicken and serve with the homemade low sodium gravy. Enjoy!

Nutrition Facts

Serving size	(2667.5g)

Amount per serving	% Daily Value*
Calories	916.0

Total Fat 67.4g	0%
Saturated Fat 22.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 198.1mg	0%
Sodium 1400.4mg	0%
Total Carbohydrate 38.0g	0%
Dietary Fiber 6.8g	0%
Total Sugars 10.3g
Protein 46.4g	0%

Vitamin D 0IU	0%
Calcium 196.6mg	0%
Iron 5.4mg	0%
Potassium 1592.9mg	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: 64.2%

Protein: 19.7%

Carbs: 16.1%