Low-Sodium Herb Roasted Chicken
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Looking for a main dish that’s full of flavor but easy on sodium and carbs? This roasted chicken is seasoned with nine fragrant herbs and spices, delivering juicy, tender meat without relying on salt. Perfect for a healthy, impressive dinner that’s as beautiful as it is delicious.
Ingredients:
Thanks to Diabetes Self-Management for the inspiration! Have a go-to low-sodium dinner idea or seasoning blend? Share it with us in the Cooking & Recipes forum—we’d love to try it!
Image source: Diabetes Self-Management
Ingredients:
- 1 six- to seven-pound oven roaster (avoid kosher or “basted” birds)
- 2 tablespoons olive oil
- Carrots (optional, for roasting bed)
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 ½ teaspoons ground thyme
- ¾ teaspoon ground sage
- ¾ teaspoon marjoram
- ¾ teaspoon ground rosemary
- ¼ teaspoon nutmeg
- 1 ½ teaspoons thyme leaves
- 1 ½ teaspoons rosemary leaves
- 1 lemon
- Prep the bird: Remove neck and giblets, rinse, and pat dry. Rub olive oil on the inside and outside of the chicken. Place breast-side up in a roasting pan, either on a rack or on a “bed” of carrots.
- Season generously: Mix all dry herbs and spices in a bowl. Rub the mixture over the chicken, inside and out.
- Add lemon flavor: Slice the lemon, squeeze juice inside and outside the chicken, and place rinds inside the cavity and around the legs/wings.
- Roast: Bake uncovered at 350°F until breast meat reaches 165°F—about 90 minutes to 2 hours 15 minutes, depending on size.
- Serve: Let rest briefly, then carve and enjoy.
Thanks to Diabetes Self-Management for the inspiration! Have a go-to low-sodium dinner idea or seasoning blend? Share it with us in the Cooking & Recipes forum—we’d love to try it!
