Low Fat Herb-Infused Baked Chicken Leg Quarters
Juicy, flavorful, and guilt-free, these **Low Fat Herb-Infused Baked Chicken Leg Quarters** are the perfect recipe for home cooks seeking a healthier take on a classic comfort food. Infused with the fragrant blend of fresh rosemary, thyme, parsley, and garlic, and brightened with a hint of lemon zest and juice, this dish promises layers of flavor without the extra fat. With just 20 minutes of prep and 45 minutes in the oven, this easy-to-make recipe delivers perfectly tender chicken with golden, crispy skin. Ideal for weeknight dinners or meal prep, serve these baked leg quarters alongside a crisp green salad or your favorite steamed vegetables for a wholesome, crowd-pleasing meal. Whether you're keeping an eye on your health or just love aromatic dishes, this recipe will quickly become a go-to in your kitchen!
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Recipe Information
Ingredients
- 4 pieces chicken leg quarters
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- 4 cloves garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Rinse and pat dry the chicken leg quarters with paper towels and place them in a large bowl.
In a small bowl, combine olive oil, chopped rosemary, thyme, parsley, minced garlic, lemon juice, lemon zest, salt, and black pepper.
Mix the marinade thoroughly and pour it over the chicken, ensuring each piece is well coated.
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes.
Place the marinated chicken on a baking tray lined with parchment paper, skin side up.
Bake in the preheated oven for about 45 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown.
Remove the chicken from the oven and let it rest for about 5 minutes before serving.
Serve hot with your choice of side dishes such as a fresh green salad or steamed vegetables.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.2 g | 235% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 155 mg | 12% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2041 mg | 43% | |
*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.
