Heart-Healthy Braised Chicken Legs

Tender, flavorful, and perfect for a nutritious dinner, these Heart-Healthy Braised Chicken Legs are a wholesome comfort food classic elevated with a nutrient-rich twist. This one-pot recipe combines golden-seared chicken legs with a medley of aromatic vegetables like carrots, celery, and onion, simmering them in a luscious blend of low-sodium chicken broth and diced tomatoes. Infused with fresh herbs like thyme, rosemary, and a hint of lemon juice, the dish delivers robust flavor without compromising heart health. With just 15 minutes of prep time and a slow braise in the oven, this simple yet elegant meal is low in sodium and packed with protein and antioxidants. Ideal for family dinners or meal prep, serve this hearty chicken dish with whole-grain bread or steamed greens for a complete, heart-smart meal.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 pieces chicken legs
• 2 tablespoons olive oil
• 1 medium onion
• 3 pieces garlic cloves
• 2 medium carrots
• 2 pieces celery stalks
• 2 cups low-sodium chicken broth
• 1 14 oz can diced tomatoes
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1 piece bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice
• 2 tablespoons parsley

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Pat the chicken legs dry with a paper towel and season them with salt and black pepper on all sides.

Step 3

Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

Step 4

Add the chicken legs skin-side down and sear for about 5 minutes until the skin is golden brown. Turn the legs and sear the other side for another 3-4 minutes. Remove the chicken from the pot and set aside.

Step 5

In the same pot, add the diced onion and sauté for 2-3 minutes until translucent.

Step 6

Add the minced garlic and cook for an additional minute until fragrant.

Step 7

Add the chopped carrots and celery, cooking for 4-5 minutes until they begin to soften.

Step 8

Pour in the low-sodium chicken broth and diced tomatoes, stirring to combine.

Step 9

Return the chicken legs to the pot, making sure they are mostly submerged in the liquid.

Step 10

Add the thyme, rosemary, and bay leaf to the pot. Stir to incorporate.

Step 11

Bring the mixture to a gentle simmer, then cover the pot and transfer it to the preheated oven.

Step 12

Bake in the oven for about 60 minutes until the chicken is tender and cooked through.

Step 13

Remove the bay leaf and discard.

Step 14

Stir in the lemon juice and sprinkle with freshly chopped parsley before serving.

Step 15

Serve the braised chicken legs hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1924.2g)

Amount per serving	% Daily Value*
Calories	1335.9

Total Fat 83.3g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 453.5mg	0%
Sodium 3567.2mg	0%
Total Carbohydrate 53.4g	0%
Dietary Fiber 16.1g	0%
Total Sugars 27.8g
Protein 95.8g	0%

Vitamin D 0IU	0%
Calcium 324.6mg	0%
Iron 9.2mg	0%
Potassium 2669.1mg	0%

*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.

Source of Calories

Fat: 55.7%

Protein: 28.5%

Carbs: 15.9%