Low Sodium Slow Roasted Chicken

Tender, juicy, and bursting with herbaceous flavor, this Low Sodium Slow Roasted Chicken is the perfect centerpiece for a wholesome meal. Designed for those seeking a heart-healthy option, this recipe swaps excessive salt for fragrant aromatics like fresh rosemary, thyme, garlic, and a touch of zesty lemon. The chicken is slow-roasted to perfection over a bed of caramelized onions, carrots, and celery, ensuring moist, fall-off-the-bone meat and flavorful roasted vegetables. A simple spice rub featuring paprika and cumin enhances the natural flavors, while a low, steady oven temperature creates irresistibly golden, crispy skin. Whether you’re prepping for a cozy family dinner or meal prepping for the week, this easy low-sodium roast chicken delivers mouthwatering results with minimal effort, perfect for anyone wanting a nutritious yet indulgent feast.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 1 4-5 pounds Whole chicken
• 2 tablespoons Olive oil
• 1 whole Lemon
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 6 whole Garlic cloves
• 1 teaspoon Black pepper
• 1 medium Onion
• 2 whole Carrot
• 2 whole Celery stalk
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 1 cup Water

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Rinse the chicken under cold water and pat dry with paper towels.

Step 3

Cut the lemon in half and place one half inside the cavity of the chicken along with the rosemary and thyme sprigs.

Step 4

Smash 4 of the garlic cloves and add them inside the cavity as well.

Step 5

In a small bowl, mix together the olive oil, black pepper, paprika, and ground cumin.

Step 6

Rub this mixture evenly over the outside of the chicken.

Step 7

Slice the onion, carrots, and celery and place them in the bottom of a large roasting pan to create a vegetable bed.

Step 8

Smash the remaining garlic cloves and sprinkle them over the vegetables.

Step 9

Place the chicken breast-side up on top of the layer of vegetables.

Step 10

Squeeze the remaining lemon half over the chicken and add the lemon pieces to the roasting pan.

Step 11

Pour the cup of water into the roasting pan to prevent the vegetables from burning and to add moisture.

Step 12

Cover the roasting pan with aluminum foil and place it in the preheated oven.

Step 13

Roast the chicken in the oven for approximately 3.5 hours.

Step 14

Remove the foil and increase the oven temperature to 375°F (190°C).

Step 15

Continue roasting for another 30 minutes, or until the skin turns a rich golden color and a meat thermometer reads 165°F (74°C) at the thickest part of the thigh.

Step 16

Remove the chicken from the oven and let it rest for at least 15 minutes before carving.

Step 17

Serve slices of chicken with roasted vegetables and pan juices for added flavor.

Nutrition Facts

Serving size	(2522.9g)

Amount per serving	% Daily Value*
Calories	702.8

Total Fat 44.5g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 136.1mg	0%
Sodium 308.6mg	0%
Total Carbohydrate 44.1g	0%
Dietary Fiber 11.4g	0%
Total Sugars 14.2g
Protein 41.0g	0%

Vitamin D 0IU	0%
Calcium 237.2mg	0%
Iron 6.7mg	0%
Potassium 1443.1mg	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: 54.1%

Protein: 22.1%

Carbs: 23.8%