Mediterranean Diet Herb-Infused Baked Chicken Leg Quarters
Elevate your dinner table with this Mediterranean Diet Herb-Infused Baked Chicken Leg Quarters recipe—a mouthwatering fusion of bold, fresh flavors and wholesome ingredients. This dish stars succulent chicken leg quarters rubbed with a zesty marinade of extra-virgin olive oil, lemon juice, garlic, and a medley of aromatic herbs like rosemary, thyme, and oregano. Enhanced with earthy spices such as paprika and onion powder, each bite bursts with Mediterranean flair. Roasted alongside vibrant red and yellow bell peppers, the chicken becomes irresistibly golden and tender, with perfectly caramelized veggies complementing every mouthful. Ready in just over an hour, this easy, nutritious dish is perfect for weeknight dinners or elegant gatherings, and it pairs beautifully with a fresh side salad or roasted potatoes. A celebration of simplicity and flavor, this recipe offers a healthy, satisfying take on the classic roasted chicken!
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Recipe Information
Ingredients
- 4 pieces chicken leg quarters
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 medium red bell pepper
- 1 medium yellow bell pepper
Instructions
Preheat the oven to 400°F (200°C).
Place the chicken leg quarters in a large baking dish.
In a small bowl, mix together the olive oil and lemon juice.
Strip the leaves from the rosemary and thyme sprigs and chop them finely.
Mince the garlic cloves.
Add the chopped rosemary, thyme, minced garlic, salt, black pepper, paprika, onion powder, and dried oregano to the olive oil and lemon juice mixture. Stir well to combine.
Pour the herb and spice mixture over the chicken leg quarters, ensuring they are well coated on all sides. Use your hands to massage the mixture into the chicken for maximum flavor.
Slice the red and yellow bell peppers into strips and arrange them around the chicken in the baking dish.
Cover the baking dish with aluminum foil and place it in the preheated oven.
Bake for 30 minutes covered, then remove the foil and bake for an additional 20 minutes, or until the chicken is cooked through and golden brown on top. The internal temperature should reach 165°F (74°C).
Remove the chicken from the oven and let it rest for about 5 minutes before serving.
Serve the herb-infused baked chicken leg quarters with the bell peppers and enjoy your Mediterranean-inspired meal!
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.3 g | 270% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 3197 mg | 139% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.2 g | ||
| Protein | 184.8 g | 370% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 191 mg | 15% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2736 mg | 58% | |
*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.
