This wholesome herb-roasted chicken recipe is designed to support individuals with high oxidative stress.
Rich in healthy fats from extra virgin olive oil and loaded with antioxidants from fresh vegetables and herbs, this dish offers a nourishing balance of nutrients to help combat oxidative stress while delivering delicious, comforting flavors.
Recipe Benefits
- This recipe is packed with healthy fats and antioxidants to help reduce oxidative stress.
- The high-polyphenol olive oil provides heart-healthy monounsaturated fats and antioxidants, while garlic, rosemary, and colorful vegetables offer additional compounds that can help protect cells from oxidative damage.

Ingredients
For 8 servings:
- 1 whole free-range chicken, split in half
- 2 pounds small new potatoes
- 1 pound whole cremini mushrooms
- 2 large carrots, roughly chopped into 1/2″ pieces
- 2 onions, peeled and cut into wedges (about 1 inch at the thickest part)
- 10 cloves of garlic, peeled and lightly smashed
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons extra virgin olive oil
- 4-inch sprig of fresh rosemary, leaves removed
- Sea salt and fresh ground black pepper to taste
- Optional: lemon zest from one lemon for added freshness and antioxidants

Instructions
- Preheat the oven to 350°F (175°C). In a small bowl, thoroughly whisk together the olive oil and chicken broth.
- In a 9″ x 13″ roasting pan, toss all of the prepared vegetables with half of the olive oil-broth marinade. Season liberally with sea salt and pepper. Sprinkle half of the rosemary leaves over the vegetables.
- Rinse and pat the chicken halves dry. Place the chicken halves in a large bowl and pour the remaining olive oil-broth marinade over them, ensuring they are thoroughly coated. Season both sides of the chicken with sea salt and pepper.
- Arrange the chicken halves, skin side up, on a roasting rack positioned above the vegetables in the pan. Sprinkle with additional rosemary and optional lemon zest.
- Roast for 45-60 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
- Serve hot with pan juices and an optional side of whole grains like quinoa or brown rice for added fiber and nutrients.
Nutritional Information
Per serving:
- Calories: 666 kcal
- Protein: 65 g
- Fat: 35.5 g
- Carbohydrates: 18 g
Based on Nutrisurvey
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