Heart-Healthy Braised Chicken Legs
Elevate your dinner game with these 'Heart-Healthy Braised Chicken Legs,' a wholesome and flavorful dish that's perfect for mindful eating. This recipe combines tender, seared chicken legs with nutrient-rich vegetables like carrots, celery, and onions, all simmered in a savory, low-sodium broth infused with aromatic herbs such as thyme, rosemary, and bay leaf. The addition of diced tomatoes and a splash of zesty lemon juice adds brightness, while a sprinkle of fresh parsley lends a vibrant finish. With a cook time of 75 minutes and only 15 minutes of prep, this one-pot recipe is both nourishing and convenient, offering a satisfying and elegant option for healthy weeknight meals. Serve it alongside a crusty whole-grain bread or a light salad for a complete heart-healthy experience. Keywords: heart-healthy recipes, braised chicken, low-sodium dinner ideas, one-pot meals, healthy chicken recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken legs
- 2 tablespoons olive oil
- 1 medium onion
- 3 pieces garlic cloves
- 2 medium carrots
- 2 pieces celery stalks
- 2 cups low-sodium chicken broth
- 1 14 oz can diced tomatoes
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons parsley
Instructions
Preheat your oven to 350°F (175°C).
Pat the chicken legs dry with a paper towel and season them with salt and black pepper on all sides.
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Add the chicken legs skin-side down and sear for about 5 minutes until the skin is golden brown. Turn the legs and sear the other side for another 3-4 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Add the chopped carrots and celery, cooking for 4-5 minutes until they begin to soften.
Pour in the low-sodium chicken broth and diced tomatoes, stirring to combine.
Return the chicken legs to the pot, making sure they are mostly submerged in the liquid.
Add the thyme, rosemary, and bay leaf to the pot. Stir to incorporate.
Bring the mixture to a gentle simmer, then cover the pot and transfer it to the preheated oven.
Bake in the oven for about 60 minutes until the chicken is tender and cooked through.
Remove the bay leaf and discard.
Stir in the lemon juice and sprinkle with freshly chopped parsley before serving.
Serve the braised chicken legs hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 3567 mg | 155% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 27.8 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2669 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
