Mediterranean Diet Herb-Infused Roast Chicken Leg
Elevate your dinner table with this Mediterranean Diet Herb-Infused Roast Chicken Leg recipe, a feast of vibrant flavors and wholesome ingredients. Tender chicken legs are marinated in a fragrant blend of extra virgin olive oil, zesty lemon juice, garlic, and fresh herbs like rosemary and thyme, then roasted to golden perfection. Nestled atop a bed of sweet cherry tomatoes, caramelized red onions, and briny Kalamata olives, this dish captures the essence of Mediterranean cooking. This one-pan recipe not only highlights heart-healthy and flavorful ingredients but also makes cleanup a breeze. Perfect for a cozy weeknight meal or an elegant weekend gathering, this nutrient-packed dish pairs beautifully with a simple green salad or fluffy quinoa. Roast, relax, and indulge in the taste of the Mediterranean!
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Recipe Information
Ingredients
- 4 pieces chicken legs
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 pieces garlic cloves
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 medium red onion
- 1 cup cherry tomatoes
- 0.5 cup kalamata olives
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, combine the olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, black pepper, and paprika.
Rinse the chicken legs under cold water and pat them dry with paper towels.
Rub the herb and olive oil mixture evenly over the chicken legs, ensuring each is well coated.
Cut the red onion into wedges and arrange them along with the cherry tomatoes and Kalamata olives in a roasting pan.
Place the chicken legs on top of the vegetables, skin side up.
Roast in the preheated oven for 40-50 minutes, or until the chicken legs are golden brown and cooked through, with an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for about 5 minutes before serving.
Serve the chicken legs with the roasted vegetables, drizzled with the pan juices.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 4248 mg | 185% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 10.5 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1604 mg | 34% | |
*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.
