Join Our Newsletter
Get our best recipes and health tips delivered right to your inbox!
This easy, one-pan Herb-Roasted Chicken 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 first 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.
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.
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.
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.
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.
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.