Low Sodium Herb-Roasted Baked Chicken Leg Quarters
Elevate your dinner game with this Low Sodium Herb-Roasted Baked Chicken Leg Quarters recipe—an ideal option for those seeking bold flavors without the excess salt. These succulent chicken leg quarters are rubbed with a fragrant blend of fresh rosemary, thyme, oregano, garlic, lemon, and paprika, resulting in beautifully golden, crisp skin and juicy, tender meat. Perfectly suited for a health-conscious and flavor-packed meal, this dish is easy to prepare with minimal cleanup thanks to oven-roasting. Ready in just over an hour, it pairs wonderfully with roasted vegetables or a vibrant green salad for a wholesome yet elegant dinner. Whether you're hosting guests or enjoying a quiet evening at home, this low-sodium, herb-infused recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Chicken leg quarters
- 3 tablespoons Olive oil
- 4 cloves Fresh garlic, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Fresh oregano, chopped
- 0.5 teaspoon Ground black pepper
- 1 medium Lemon, zest and juice
- 1 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with aluminum foil or parchment paper for easy cleanup.
Pat dry the chicken leg quarters with paper towels, ensuring the skin is as dry as possible. This helps the skin become crisp during baking.
In a small mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, and oregano, ground black pepper, lemon zest, and paprika. Stir well to create a fragrant herb mixture.
Place the chicken leg quarters onto the prepared baking sheet. Using a basting brush or your hands, evenly coat the chicken with the herb mixture, ensuring all sides are well covered.
Squeeze the lemon juice over the seasoned chicken quarters for an added zest and aroma.
Transfer the baking sheet to the preheated oven and roast the chicken for 45 to 60 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C) when measured at the thickest part of the meat.
For extra crispy skin, you can turn on the broiler for the last 3-5 minutes of cooking time, watching carefully to prevent burning.
Once done, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute within the meat.
Serve the herb-roasted chicken leg quarters with your choice of sides, such as roasted vegetables or a fresh green salad, for a complete and satisfying meal.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.0 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 176 mg | 14% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2102 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.
