Low-Sodium Herb Roasted Chicken with Root Vegetables
A tender chicken dinner with minimal salt, featuring earthy root vegetables roasted to golden perfection. This american-inspired chicken (low-sodium) ready in about 55 minutes pairs Bone-in chicken thighs, Rounded dried thyme, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz Bone-in chicken thighs
- 1 tbsp Rounded dried thyme
- 2 tbsp Olive oil
- 3 medium, peeled and chopped into 1/2-inch coins Carrots
- 1 small, peeled and chopped into 1/2-inch cubes Rutabaga
- 1/4 cup Low-sodium chicken broth
- 1/4 tsp Sea salt
- 1/8 tsp Freshly ground black pepper
Instructions
- Step 1: Preheat oven to 400°F. Pat chicken thighs dry with paper towels, then season with 1/4 tsp sea salt and 1/8 tsp black pepper.
- Step 2: Place carrots and rutabaga in a roasting pan, drizzle with 2 tbsp olive oil, and toss to coat. Add 1 tbsp rounded dried thyme and season with a pinch of salt.
- Step 3: Arrange chicken thighs skin-side up on top of vegetables, then pour 1/4 cup low-sodium chicken broth around the edges. Roast for 35-40 minutes until chicken reaches 165°F internally and vegetables are tender and golden at the edges.
- Step 4: Let rest 5 minutes before serving, spooning pan juices over the chicken.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Sodium Herb Roasted Chicken with Root Vegetables take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Sodium Herb Roasted Chicken with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in Low-Sodium Herb Roasted Chicken with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Sodium Herb Roasted Chicken with Root Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Low-Sodium Herb Roasted Chicken with Root Vegetables low-sodium?
Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Okay for a quick meal. I've had better chicken dishes though.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
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