Herb-Roasted Chicken

By Adam Fisher
Published 5/6/2025
Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT
Approved for These Diets:
Heart Healthy | Low Sodium | High Protein | Gluten Free | Diabetic | Mediterranean | GLP-1
Herb-Roasted Chicken
Photo Credit: Baldwin Publishing Staff Photographer

This easy, one-pan Herb Roasted Chicken recipe is a delicious medley of bright flavors, cooked to juicy, tender perfection. With a sweet, zesty low sugar glaze and packed with lean protein (38g per serving), it’s a delicious orange glazed chicken that fits perfectly into a high-protein, GLP-1 diet. Beautifully seasoned with aromatic herbs and spices for a naturally low sodium chicken recipe, it is a crowd-pleasing favorite for special occasions and seamless weeknight meals. Garnished with fresh thyme and vibrant orange slices, it’s a colorful and flavorful dish that will have you craving it all year round.

At Health eCooks, we love cooking with lean proteins. So if you are ready for more low-sodium chicken recipes, check out our complete collection of delicious dishes.

Total Time
120 minutes
Servings
6
Calories
265
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Ingredients

Recipe yields 6 servings

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How to Make Herb-Roasted Chicken

  1. Step 1

    Prep the oven and chicken: Preheat your oven to 350°F (175°C). Season the chicken with black pepper and Kosher salt. Put half of the peeled orange slices inside the chicken cavity.

  2. Step 2

    Set up the roasting pan: Place the sliced onion and the other half of the peeled orange slices in a deep roasting pan or cast iron skillet. Pour in the apple cider vinegar. Put the chicken on top of the mixture, with the breast side facing down.

  3. Step 3

    Make the orange sauce: In a small cup, whisk together the orange juice, garlic, grated ginger, orange zest, and chopped thyme. Brush the orange juice mixture over the chicken.

  4. Step 4

    Start roasting: Roast the chicken for 30 minutes. Then, turn it over so the breast side is up. Brush the top with sugar free orange marmalade.

  5. Step 5

    Finish and serve: Continue roasting for 1 more hour. Baste the chicken every 20 minutes with the juices. The chicken is done when the thickest part of the thigh reaches 165°F (74°C). Let it rest for 10 minutes before cutting. Serve with the cooked orange slices and onions. Garnish each serving with unpeeled orange slices and thyme.

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Nutrition Facts

Serving Size:
4 oz chicken

265
Calories
6
g
Fat
122
mg
Cholesterol
120
mg
Sodium
14
g
Carbs
2
g
Sat. Fat
2
g
Fiber
38
g
Protein
7
g
Sugars
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