Low Sodium Herb-Infused Roast Chicken Leg
Elevate your dinner menu with this aromatic and heart-healthy **Low Sodium Herb-Infused Roast Chicken Leg** recipe, designed to maximize flavor without excess salt. Perfect for those seeking a healthier alternative, this dish features succulent chicken leg quarters marinated in a vibrant blend of fresh rosemary, thyme, garlic, and lemon juice. A touch of paprika and cracked black pepper rounds out the seasoning, while olive oil ensures tender, juicy meat and a beautifully crisp skin. Roasted to perfection with a hint of water in the pan to maintain moisture, this dish is as simple as it is delicious. Ready in under an hour and paired effortlessly with roasted vegetables or a crisp side salad, it’s the ultimate low-sodium dinner option. Sprinkle your meals with bold flavors while keeping it wholesome and satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken leg quarters
- 4 tablespoons Olive oil
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Ground black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 cup Water
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine olive oil, chopped rosemary, chopped thyme, minced garlic, lemon juice, ground black pepper, onion powder, and paprika. Stir the ingredients together to create a marinade.
Place the chicken leg quarters in a large bowl or a resealable plastic bag. Pour the herb marinade over the chicken, ensuring all pieces are well coated. Let it marinate for at least 10 minutes to allow the flavors to infuse into the chicken.
Arrange the marinated chicken legs in a roasting pan. Pour 1 cup of water into the bottom of the pan to help keep the chicken moist while roasting.
Roast the chicken in the preheated oven for 40 to 45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute through the meat, making it more tender and juicy.
Serve the herb-infused chicken legs warm, accompanied by your choice of side dish, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.1 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 181 mg | 14% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2096 mg | 45% | |
*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.
