Low Sodium Roasted Chicken with Savory Vegetables

Elevate your dinner table with this Low Sodium Roasted Chicken with Savory Vegetables—a wholesome and flavor-packed recipe perfect for health-conscious eaters. This dish features a juicy, golden-brown whole chicken roasted to perfection, complemented by a vibrant medley of baby carrots, red potatoes, Brussels sprouts, and onions. Seasoned with fresh rosemary, thyme, garlic, and lemon, the chicken is loaded with aromatic goodness without relying on extra salt. The tender, caramelized vegetables absorb the rich drippings as they roast alongside, creating a complete, nutrient-dense meal. With a simple prep process and a stunning presentation, this low-sodium roasted chicken recipe is ideal for family dinners, meal prepping, or impressing guests with a healthy yet indulgent main course.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 3-4 lbs Whole chicken
• 3 tablespoons Olive oil
• 1 large Lemon
• 6 cloves Garlic
• 3 sprigs Fresh rosemary
• 3 sprigs Fresh thyme
• 1 teaspoon Black pepper
• 2 cups Baby carrots
• 4 medium Red potatoes
• 1 pound Brussels sprouts
• 1 large Onion
• 2 tablespoons Chopped parsley

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the whole chicken inside and out with cold water and pat dry with paper towels.

Step 3

In a small bowl, mix 2 tablespoons of olive oil with the juice of the lemon, minced garlic, fresh rosemary leaves, and fresh thyme leaves.

Step 4

Rub the olive oil and herb mixture all over the chicken, ensuring even coverage. Place the remaining lemon halves inside the cavity of the chicken.

Step 5

Season the chicken with freshly ground black pepper.

Step 6

Cut the red potatoes into quarters, slice the onion, and halve the Brussels sprouts. Toss these vegetables with baby carrots in a large bowl with the remaining 1 tablespoon of olive oil and a pinch of black pepper.

Step 7

Spread the vegetables evenly on the bottom of a large roasting pan.

Step 8

Place the chicken on top of the vegetables in the roasting pan.

Step 9

Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature at the thickest part of the chicken reaches 165°F (75°C).

Step 10

Remove the chicken from the oven, tent loosely with foil, and let rest for 10 minutes before carving.

Step 11

Garnish with chopped parsley and serve the carved chicken with the roasted vegetables.

Nutrition Facts

Serving size	(3172.3g)

Amount per serving	% Daily Value*
Calories	1629.2

Total Fat 64.0g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 6.9g
Cholesterol 108.5mg	0%
Sodium 876.2mg	0%
Total Carbohydrate 225.0g	0%
Dietary Fiber 45.1g	0%
Total Sugars 46.4g
Protein 64.2g	0%

Vitamin D 0IU	0%
Calcium 467.2mg	0%
Iron 13.1mg	0%
Potassium 4827.7mg	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: 33.2%

Protein: 14.8%

Carbs: 51.9%