Lemon-Herb Roast Chicken

Adapted from a recipe in The New American Heart Association Cookbook. This ultra moist, delicately flavored and 100% SALT FREE! roasted chicken will leave you & your dinner guests healthy and happy!

Serves 6.

SODIUM CONTENT: 115 mg per serving


1 T. olive oil
1/2 T. dried thyme, crumbled
1/2 t. dried basil, crumbled
1/2 t. freshly ground black pepper
1 4-lb. roasting chicken
2 garlic cloves, minced
1 lemon, cut into wedges
1 bay leaf
1/2 medium onion
1/2 c. dry white wine


Preheat the oven to 350 degrees. Lightly oil a roasting pan and set aside.

Combine the thyme, basil and black pepper in a small bowl. Set aside.

Discard the giblets and visible fat from the chicken, then wash the bird and pat dry. Rub the outside of the bird with the herb mixture, then place the chicken breast side UP in the roasting pan. Put the garlic, lemon, bay leaf and onion inside the chicken. Pour the wine into the pan. Drizzle or very lightly brush the chicken with the remaining oil. Place on the middle rack in the oven and bake 20 minutes per pound, or until the internal temperature reaches 180 degrees and the juices run clear when a thigh is pierced with a sharp knife.

Remove from oven and let bird rest 15 minutes before carving. Discard skin, slice and serve.

Print Friendly and PDF

This entry was posted in Main Dishes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *