Healthy & Special Diets > Low-Sodium Recipes > Low-Sodium Cooking Techniques > Vinegars for Tang

Lemon Herb Roasted Chicken with Balsamic Vinegar Glaze (Low Sodium)

This recipe elevates the classic roast chicken by using herbs, lemon, and a balsamic vinegar glaze to create a flavorful, low-sodium main course. The vinegar adds a delightful tang without relying on salt.

Prep Time
15 minutes
Cook Time
60-75 minutes
Servings
4-6
Ingredients
  • 1 Whole Chicken (about 3-4 lbs)
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 1 Lemon
  • 4 Garlic Cloves
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Olive Oil
  • Freshly Ground to taste Black Pepper
  • 1/2 cup Low-Sodium Chicken Broth

Preparation

Preheat your oven to 400°F (200°C). Rinse the chicken inside and out and pat it dry with paper towels. This will help the skin crisp up nicely during roasting.

Flavor Infusion

In a small bowl, combine the olive oil, black pepper, minced garlic, chopped rosemary, and chopped thyme. Rub this mixture all over the chicken, ensuring it's evenly coated. Cut the lemon in half. Place one half inside the chicken cavity along with one sprig each of rosemary and thyme. Squeeze the juice of the other lemon half over the chicken.

Roasting

Place the chicken in a roasting pan. Pour the low-sodium chicken broth into the bottom of the pan. This will add moisture and flavor to the chicken and prevent it from drying out.

Basting

Roast the chicken for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the chicken with the pan juices every 20 minutes to keep it moist and flavorful.

Balsamic Glaze

In the last 15 minutes of cooking, brush the chicken with the balsamic vinegar. This will create a beautiful, tangy glaze that complements the herbs and lemon.

Resting

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Serving

Carve the chicken and serve with the pan juices and your favorite low-sodium side dishes, such as roasted vegetables or quinoa.

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 180-220 kcal
  • Sodium: Very low, dependent on broth used (aim for under 50mg)
  • Protein: 25-30g
  • Fat: 8-12g (depending on skin consumption)

Other Important Considerations for Nutrition

  • Use truly low-sodium chicken broth. Read labels carefully!
  • The balsamic vinegar provides a significant flavor boost, reducing the need for salt.
  • Serve with low-sodium sides to maintain a balanced meal.

← Lemon Herb Roasted Chicken (Low Sodium) Lemon-Dill Grilled Salmon (Low-Sodium) →

FAQ

  • Can I use other herbs?

    Yes, feel free to experiment with other herbs like oregano or sage. Adjust the quantities to your liking.
  • Can I use a different type of vinegar?

    While balsamic vinegar provides a rich, complex flavor, you could also use apple cider vinegar for a slightly different tang. Be mindful of the flavor profile and adjust accordingly.
  • How can I make sure the chicken is cooked through?

    Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.