Low Sodium Herb-Roasted Baked Chicken Leg Quarters
Indulge in the savory simplicity of Low Sodium Herb-Roasted Baked Chicken Leg Quarters, a heart-healthy dish bursting with fresh flavors. Featuring tender chicken leg quarters coated in a fragrant blend of fresh rosemary, thyme, oregano, and minced garlic, this low-sodium recipe delivers robust seasoning without the need for excess salt. A touch of lemon zest and juice adds brightness, while paprika and ground black pepper enhance the depth of flavor. Baked to crispy perfection in your oven, these leg quarters boast golden, crackling skin and juicy, flavorful meat. Ready in just over an hour, this wholesome, easy-to-prepare meal pairs beautifully with roasted vegetables or a crisp green salad, making it the perfect choice for a balanced dinner that's as nutritious as it is delicious.
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Ingredients
- 4 pieces Chicken leg quarters
- 3 tablespoons Olive oil
- 4 cloves Fresh garlic, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Fresh oregano, chopped
- 0.5 teaspoon Ground black pepper
- 1 medium Lemon, zest and juice
- 1 teaspoon Paprika
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with aluminum foil or parchment paper for easy cleanup.
Step 2
Pat dry the chicken leg quarters with paper towels, ensuring the skin is as dry as possible. This helps the skin become crisp during baking.
Step 3
In a small mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, and oregano, ground black pepper, lemon zest, and paprika. Stir well to create a fragrant herb mixture.
Step 4
Place the chicken leg quarters onto the prepared baking sheet. Using a basting brush or your hands, evenly coat the chicken with the herb mixture, ensuring all sides are well covered.
Step 5
Squeeze the lemon juice over the seasoned chicken quarters for an added zest and aroma.
Step 6
Transfer the baking sheet to the preheated oven and roast the chicken for 45 to 60 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C) when measured at the thickest part of the meat.
Step 7
For extra crispy skin, you can turn on the broiler for the last 3-5 minutes of cooking time, watching carefully to prevent burning.
Step 8
Once done, remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute within the meat.
Step 9
Serve the herb-roasted chicken leg quarters with your choice of sides, such as roasted vegetables or a fresh green salad, for a complete and satisfying meal.
Nutrition Facts
| Serving size | (1120.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2638.7 |
| Total Fat 197.7g | 0% |
| Saturated Fat 49.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 930mg | 0% |
| Sodium 828.2mg | 0% |
| Total Carbohydrate 12.6g | 0% |
| Dietary Fiber 3.8g | 0% |
| Total Sugars 2.0g | |
| Protein 181.9g | 0% |
| Vitamin D 50IU | 0% |
| Calcium 176.2mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 2101.6mg | 0% |
Source of Calories