Low Sodium Roasted Herb Chicken with Potatoes

Elevate your weeknight dinners with this flavorful and heart-healthy Low Sodium Roasted Herb Chicken with Potatoes. This recipe combines tender, juicy chicken infused with fresh rosemary, thyme, garlic, and a touch of zesty lemon, roasted to golden perfection with a medley of caramelized baby potatoes, sweet carrots, and savory onions. By using unsalted butter and seasoning with aromatic herbs instead of salt, this dish delivers bold flavor without the extra sodium, making it ideal for anyone seeking a lighter, healthier option. Perfectly roasted in just over an hour, this one-pan meal is simple to prepare yet elegant enough for special occasions. Pair it with a crisp green salad for a complete, wholesome feast that’s as delicious as it is nourishing.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 3.5 pounds whole chicken
• 3 tablespoons unsalted butter
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 4 garlic cloves
• 1 lemon
• 2 tablespoons olive oil
• 0.5 teaspoons black pepper
• 1.5 pounds baby potatoes
• 2 carrots
• 1 onion
• 1 teaspoon dried oregano

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the whole chicken under cold water and pat dry with paper towels. Remove any giblets if present.

Step 3

In a small bowl, soften the unsalted butter by stirring it for a couple of minutes. Add the leaves from 1 sprig of rosemary and 1 sprig of thyme, finely minced garlic cloves, and the zest of the lemon. Mix well.

Step 4

Gently separate the skin from the chicken breast using your fingers, being careful not to tear the skin. Evenly distribute the herb butter mixture under the skin, over the breast meat.

Step 5

Season the chicken all over with freshly ground black pepper.

Step 6

Slice the lemon into quarters and stuff these along with the remaining rosemary and thyme sprigs inside the cavity of the chicken.

Step 7

In a large roasting pan, add the baby potatoes, peeled and quartered carrots, and a roughly chopped onion.

Step 8

Drizzle olive oil over the vegetables, and sprinkle with black pepper and dried oregano. Toss to coat the vegetables evenly.

Step 9

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

Step 10

Roast in the preheated oven for approximately 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thigh is pierced, and the vegetables are tender.

Step 11

Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Step 12

Serve the chicken pieces with roasted potatoes and vegetables on the side.

Nutrition Facts

Serving size	(2669.8g)

Amount per serving	% Daily Value*
Calories	1443.5

Total Fat 77.7g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 212.1mg	0%
Sodium 292.3mg	0%
Total Carbohydrate 156.3g	0%
Dietary Fiber 18.2g	0%
Total Sugars 18.1g
Protein 48.8g	0%

Vitamin D 0IU	0%
Calcium 259.7mg	0%
Iron 9.2mg	0%
Potassium 4052.7mg	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: 46.0%

Protein: 12.8%

Carbs: 41.1%