This Low-Sodium Roasted Chicken Recipe Will Blow Your Mind (4 Ingredients) Low Sodium Recipes High Protein Recipes Chicken Recipes Dinner Budget Recipes Low Sugar Recipes Gluten-free

Why will this chicken recipe blow your mind? Because somehow the simple ingredients make magic in the oven and produce the most flavorful, juicy chicken – without adding salt!

This juicy, succulent no-salt roasted chicken is seasoned with lemon, butter and black pepper before heading to the oven to bake. If you're using fresh herbs, add them now. Baste the chicken every 15 minutes with the butter for about one hour. Pour in the white wine and continue to bake until the chicken is golden brown and cooked through.

Serve this easy roasted gluten-free and high-protein chicken recipe for dinner with your favorite side dishes, and you're sure to get recipe requests. (Check out the health benefits of protein.) The leftovers make a mean chicken salad or can be shredded or diced for recipes calling for leftover chicken.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 1/2 hours
Total Time: 1 hour and 40 minutes (approximately)
Servings: 6

Ingredients

• 1 whole chicken (4 to 5 pounds)
• 1 lemon
• 1 stick (8 tablespoons) unsalted butter, cut into pieces
• 1 cup white wine

Optional Ingredients

• chopped fresh herbs

Here's how to make it: 

1. Put the chicken into a roasting pan. Squeeze the lemon all over the chicken, then put squeezed lemon halves into the cavity. Place the butter pieces all over the chicken. Sprinkle with black pepper. Put the fresh herbs into the chicken cavity, if using.
2. Put the chicken into a preheated 350-degree F oven and cook about 15 minutes. Baste the chicken with the melted butter in the pan and continue to cook, basting every 15 minutes, until chicken has cooked 1 hour. 
3. Add the white wine to the pan and continue to cook another 20 to 30 minutes or until chicken is cooked through. If you cook a smaller chicken, be sure to monitor the internal temperature so you don't overcook it. The internal temperature should be 165 degrees F.
4. Let the chicken rest about 10 minute before cutting. 
5. Store any leftovers in an airtight container in the fridge for up to four days.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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