Low Sodium Herb and Garlic Roasted Chicken Thighs
Succulent, flavorful, and heart-healthy, these Low Sodium Herb and Garlic Roasted Chicken Thighs are the perfect go-to for a wholesome dinner. Featuring bone-in, skin-on chicken thighs marinated in a zesty blend of olive oil, fresh garlic, lemon juice, fragrant rosemary, and thyme, this recipe delivers restaurant-quality flavor without the excess salt. A dusting of paprika and lemon zest adds a tantalizing color and brightness, while baking the chicken at a high temperature ensures golden, crispy skin with tender, juicy meat. Ready in just an hour, this easy-to-follow recipe is ideal for anyone looking to enjoy a low-sodium yet undeniably delicious meal. Garnished with fresh parsley and perfect alongside roasted vegetables or a crisp side salad, it’s a dinner winner you’ll make on repeat.
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Recipe Information
Ingredients
- 8 pieces Bone-in, skin-on chicken thighs
- 3 tablespoons Olive oil
- 4 cloves Fresh garlic cloves (minced)
- 2 tablespoons Lemon juice
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a small bowl, combine olive oil, minced garlic, lemon juice, dried thyme, dried rosemary, black pepper, onion powder, paprika, and lemon zest. Stir until the mixture is well blended.
Pat the chicken thighs dry with paper towels. This step helps to ensure a crispy skin.
Place the chicken thighs in a large mixing bowl. Pour the prepared marinade over the chicken thighs, making sure each piece is thoroughly coated. Massage the marinade into the chicken for about 2 to 3 minutes using your hands.
Arrange the chicken thighs skin-side up on the prepared baking sheet, ensuring they are spaced apart to promote even cooking.
Bake the chicken in the preheated oven for 35 to 45 minutes or until the skin is golden and crisp, and the meat is cooked through. You may use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
Once fully cooked, remove the chicken thighs from the oven and let them rest for about 5 minutes.
Garnish the roasted chicken thighs with freshly chopped parsley before serving for added flavor and color.
Serve warm with your choice of side dishes, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
3177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.1 g | 319% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.2 g | ||
| Protein | 218.0 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2934 mg | 62% | |
*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.
