Low Sodium Herb Roast Chicken

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 20 min

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Ingredients

4 servings

1 whole chicken (3.5–4 lb), giblets removed
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 cloves garlic, smashed
4 sprigs fresh thyme
3 sprigs fresh rosemary
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh oregano leaves

For the vegetables

2 medium carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
1 lb baby potatoes, halved

For serving

1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Position a rack in the center of the oven and preheat to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — the drier the skin, the better it will brown.
2
In a small bowl, combine 2 tbsp of the olive oil, the salt, chopped parsley, and oregano leaves to form a loose herb paste. Rub this mixture all over the outside of the chicken and under the breast skin wherever you can loosen it.

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