Mediterranean Diet Herb-Roasted Baked Chicken Leg Quarters
Embark on a flavor-filled journey with our Mediterranean Diet Herb-Roasted Baked Chicken Leg Quarters, a wholesome and aromatic dish perfect for any occasion. This recipe pairs tender, juicy chicken leg quarters with the vibrant flavors of fresh rosemary, thyme, garlic, and a hint of zesty lemon. Marinated in extra virgin olive oil, lemon juice, and a symphony of Mediterranean spices like oregano and paprika, the chicken is oven-roasted to golden perfection with irresistibly crispy skin. Easy to prepare in just 15 minutes of hands-on time, this healthy, protein-packed dish is ideal for those embracing the Mediterranean diet. Serve alongside roasted vegetables or a refreshing Greek salad for a complete and nutritious meal that’s as wholesome as it is delicious. Whether it’s a weeknight dinner or a special gathering, these herb-roasted chicken leg quarters are sure to wow your guests. Keywords: Mediterranean diet chicken recipe, herb-roasted chicken, baked chicken leg quarters, healthy chicken dinner, crispy chicken with herbs.
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Recipe Information
Ingredients
- 4 pieces chicken leg quarters
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 5 cloves garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon lemon slices
Instructions
Preheat your oven to 400°F (200°C).
Rinse the chicken leg quarters under cold water and pat them dry with paper towels.
In a small bowl, combine the olive oil and lemon juice. Finely mince the garlic cloves and add them to the mixture.
Strip the rosemary and thyme leaves from their stems and chop them finely. Add the chopped herbs, oregano, paprika, salt, and black pepper to the olive oil mixture. Mix well to create a marinade.
Place the chicken leg quarters in a large resealable plastic bag or a shallow baking dish. Pour the marinade over the chicken, ensuring each piece is well-coated. If time allows, marinate in the refrigerator for at least 30 minutes to enhance flavor.
Line a large baking sheet or roasting pan with aluminum foil (for easy cleanup) and place a wire rack on top.
Arrange the marinated chicken leg quarters on the wire rack, skin-side up, ensuring they are not touching each other to allow even cooking. Top each chicken piece with a lemon slice.
Roast the chicken in the preheated oven for about 55 to 60 minutes, or until the skin is golden brown and crispy, and the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
Once done, remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the chicken leg quarters with your favorite Mediterranean sides, such as roasted vegetables or a fresh Greek salad, and enjoy!
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 4368 mg | 190% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.5 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 194 mg | 15% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2178 mg | 46% | |
*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.
