Low Fat Lemon Rosemary Chicken Thigh
Delight your taste buds with this vibrant and healthy *Low Fat Lemon Rosemary Chicken Thigh* recipe, a perfect balance of zesty freshness and aromatic herbs. Featuring tender, boneless, skinless chicken thighs marinated in a tangy lemon juice and zest, infused with the earthy goodness of fresh rosemary, and enhanced by a touch of garlic and olive oil, this dish is a guilt-free indulgence. Oven-baked to perfection in a flavorful low-sodium chicken broth, each piece is topped with a slice of lemon to add a burst of citrus elegance. Quick to prepare and easy to cook, this recipe is ideal for a light weeknight dinner or a crowd-pleasing weekend meal. Serve it with steamed vegetables or a hearty grain for a wholesome, low-fat feast that’s bursting with flavor! Keywords: low-fat chicken recipe, lemon rosemary chicken, healthy chicken dinner, oven-baked chicken thighs, easy weeknight meal.
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Recipe Information
Ingredients
- 6 boneless, skinless chicken thighs
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup low sodium chicken broth
- 6 lemon slices
Instructions
Begin by preparing the marinade. In a medium bowl, mix together lemon juice, lemon zest, minced garlic, chopped fresh rosemary, olive oil, salt, and black pepper.
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and coat each piece thoroughly. Seal the bag or cover the dish, and let it marinate for at least 1 hour in the refrigerator, but ideally overnight for maximum flavor.
Preheat your oven to 375°F (190°C).
In a large ovenproof skillet, heat a small amount of olive oil over medium heat. Remove the chicken thighs from the marinade, shaking off any excess liquid.
Sear the chicken thighs in the hot skillet for about 4-5 minutes on each side until they are golden brown. You might need to do this in batches depending on the size of your skillet.
Once all the chicken is seared, return them all to the skillet if previously removed. Add the low sodium chicken broth to the skillet and top each thigh with a lemon slice.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for a few minutes before serving. Serve with additional lemon wedges and garnish with fresh rosemary if desired.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.3 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 141 mg | 11% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1754 mg | 37% | |
*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.
