Low Sodium Herb Roasted Chicken Thighs
Transform your weeknight dinner routine with these Low Sodium Herb Roasted Chicken Thighs, a flavorful and heart-healthy dish that's sure to impress. Packed with aromatic dried herbs like oregano, thyme, and rosemary, and elevated with a zesty mix of fresh lemon juice, garlic, and lemon zest, this recipe proves that you don’t need salt to create bold, savory flavors. Roasted to perfection, the bone-in, skin-on chicken thighs emerge with irresistibly crispy skin and juicy, tender meat. This easy, one-pan recipe takes just 15 minutes of prep time and 35 minutes in the oven, making it a quick and delicious option for busy families. Garnished with a sprinkle of fresh parsley for a vibrant finish, this dish pairs beautifully with roasted vegetables, quinoa, or a crisp green salad. Perfect for low-sodium diets without compromising on taste, these herb-infused chicken thighs are a wholesome and satisfying meal that everyone will love.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 4 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- 1 teaspoon fresh ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a small mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, onion powder, black pepper, and lemon zest.
Pat the chicken thighs dry with paper towels to ensure a crispy skin during roasting.
Place the chicken thighs in a large mixing bowl and pour the herb mixture over them.
Toss the chicken thighs thoroughly in the bowl, ensuring each piece is well-coated with the marinade.
Transfer the marinated chicken thighs, skin side up, to a large baking sheet lined with parchment paper or a roasting pan.
Roast in the preheated oven for about 35 minutes, or until the chicken skin is golden and crisp, and the internal temperature reaches 165°F (75°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 0.6 g | ||
| Protein | 163.7 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2223 mg | 47% | |
*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.
