Sugar-Free Classic Roast Chicken Dinner

Indulge in the comforting flavors of a wholesome *Sugar-Free Classic Roast Chicken Dinner*, a healthy twist on a traditional favorite. This recipe combines the juicy succulence of a perfectly roasted whole chicken with the aromatic infusion of fresh rosemary, thyme, garlic, and a hint of zesty lemon. Surrounding the chicken are tender, golden-brown carrots, red potatoes, and onions, roasted to caramelized perfection in olive oil and a sprinkle of sea salt and pepper. With no added sugar and simple, fresh ingredients, this dish is perfect for anyone seeking a flavorful, balanced meal that’s naturally free of artificial sweeteners. Ready in just 20 minutes of prep and roasted to crisp perfection in the oven, it’s an easy yet impressive centerpiece for family dinners or special occasions. Serve this classic roast chicken with its accompanying vegetables to savor every bite of this timeless, sugar-free culinary delight.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 4 pounds whole chicken
• 2 tablespoons olive oil
• 1 lemon
• 4 garlic cloves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 4 carrots
• 4 red potatoes
• 1 onion
• 2 tablespoons olive oil for vegetables
• 0.5 teaspoon sea salt for vegetables
• 0.25 teaspoon black pepper for vegetables

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

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

Step 3

Place the chicken on a large roasting pan.

Step 4

Rub 2 tablespoons of olive oil over the entire surface of the chicken.

Step 5

Cut the lemon in half and insert one half into the cavity of the chicken along with 2 cloves of garlic, the rosemary sprigs, and thyme sprigs.

Step 6

Mince the remaining 2 cloves of garlic and mix with the remaining half lemon, squeezed over the chicken.

Step 7

Season the outside of the chicken with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper.

Step 8

Peel the carrots and chop them into 2-inch pieces. Cut the potatoes into quarters. Peel and cut the onion into wedges.

Step 9

In a bowl, toss the carrots, potatoes, and onion with 2 tablespoons of olive oil, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper.

Step 10

Arrange the vegetables around the chicken in the roasting pan.

Step 11

Roast in the preheated oven for about 1 hour and 30 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.

Step 12

Baste the chicken occasionally with the pan juices for the first hour.

Step 13

Once done, let the chicken rest for about 10 minutes before carving. Serve with roasted vegetables.

Nutrition Facts

Serving size	(3059.1g)

Amount per serving	% Daily Value*
Calories	1472.7

Total Fat 72.0g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 136.1mg	0%
Sodium 3841.3mg	0%
Total Carbohydrate 173.2g	0%
Dietary Fiber 26.7g	0%
Total Sugars 30.0g
Protein 54.4g	0%

Vitamin D 0IU	0%
Calcium 294.0mg	0%
Iron 9.9mg	0%
Potassium 4644.2mg	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: 41.6%

Protein: 14.0%

Carbs: 44.5%