Low Sodium Herb Roasted Chicken Thighs
Transform your weeknight dinner routine with these flavorful Low Sodium Herb Roasted Chicken Thighs—perfectly juicy on the inside and irresistibly crispy on the outside. This heart-healthy recipe skips the salt without sacrificing taste, relying on a robust blend of dried herbs like oregano, thyme, and rosemary, paired with fresh garlic, zesty lemon, and a touch of onion powder. A quick 15-minute prep ensures the chicken thighs are marinated to perfection before roasting to golden-brown perfection in just 35 minutes. Ideal for busy cooks, this dish is as easy as it is elegant, with a fragrant medley of herbs to satisfy your cravings. Garnished with vibrant parsley for a fresh finish, these roasted chicken thighs pair beautifully with roasted vegetables, a crisp salad, or fluffy brown rice for a wholesome low-sodium feast. Perfect for anyone seeking bold flavors and healthy eating in one comforting, family-friendly dish!
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Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 4 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- 1 teaspoon fresh ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
In a small mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, onion powder, black pepper, and lemon zest.
Step 3
Pat the chicken thighs dry with paper towels to ensure a crispy skin during roasting.
Step 4
Place the chicken thighs in a large mixing bowl and pour the herb mixture over them.
Step 5
Toss the chicken thighs thoroughly in the bowl, ensuring each piece is well-coated with the marinade.
Step 6
Transfer the marinated chicken thighs, skin side up, to a large baking sheet lined with parchment paper or a roasting pan.
Step 7
Roast in the preheated oven for about 35 minutes, or until the chicken skin is golden and crisp, and the internal temperature reaches 165°F (75°C).
Step 8
Remove from the oven and let the chicken rest for 5 minutes before serving.
Step 9
Garnish with freshly chopped parsley before serving.
Nutrition Facts
| Serving size | (971.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2359.2 |
| Total Fat 183.3g | 0% |
| Saturated Fat 48.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 729mg | 0% |
| Sodium 749.1mg | 0% |
| Total Carbohydrate 11.2g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 0.6g | |
| Protein 163.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 183.3mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 2222.7mg | 0% |
Source of Calories