Low Sodium Lemon Herb Roast Chicken

Total time1 hr 45 min

Prep time20 min

Cook time1 hr 15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 whole chicken (3.5–4 lb)
2 tbsp unsalted butter, softened
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
See all
1 tbsp olive oil
1 lemon, zested and halved
4 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh flat-leaf parsley, finely chopped
1 ½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, freshly ground
1 small yellow onion, quartered
4 fresh thyme sprigs

Instructions

1
Heat the oven to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — the drier the skin, the crisper it will roast.
2
In a small bowl, combine the softened butter, olive oil, lemon zest, minced garlic, rosemary, thyme leaves, parsley, salt, and pepper, stirring until a uniform paste forms.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!