Low Sodium Lemon Rosemary Chicken Thigh
Perfectly balanced in flavor and health-conscious, this Low Sodium Lemon Rosemary Chicken Thigh recipe is a must-try for those savoring delicious meals without added salt. Tender, juicy chicken thighs are marinated in a vibrant blend of fresh rosemary, zesty lemon juice, and garlic, then seared to golden perfection and baked for a flawless finish. Infused with a hint of no-salt seasoning and paired with fragrant olive oil, this dish delivers bold, herbaceous flavors while keeping sodium levels in check. Ideal for weeknight dinners or meal prepping, these chicken thighs pair beautifully with steamed vegetables or a crisp salad for a wholesome, satisfying meal. Ready in just under an hour, this low sodium delight proves you don’t need salt to create a dish that’s bursting with flavor.
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Ingredients
- 4 pieces Chicken thighs, skin-on and bone-in
- 2 tablespoons Fresh rosemary
- 3 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 3 cloves Garlic, minced
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 teaspoon No-salt seasoning blend
- 0.25 cup Water
Directions
Step 1
In a medium bowl, combine the lemon juice, lemon zest, minced garlic, finely chopped rosemary, ground black pepper, and 1 tablespoon of olive oil. Stir to combine.
Step 2
Add the chicken thighs to the bowl and toss them in the marinade until well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, up to 2 hours for more flavor.
Step 3
Preheat your oven to 400°F (200°C).
Step 4
In an oven-safe skillet over medium-high heat, add the remaining tablespoon of olive oil. Arrange the chicken thighs in the skillet, skin side down, and sear for about 5 minutes until the skin is crispy and golden.
Step 5
Turn the chicken thighs over and sprinkle with no-salt seasoning blend. Add the 1/4 cup of water to the skillet.
Step 6
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
Step 7
Remove the skillet from the oven. Let the chicken rest for about 5 minutes before serving. Serve with your choice of side such as steamed vegetables or a fresh salad.
Nutrition Facts
| Serving size | (1149.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2572.8 |
| Total Fat 183.1g | 0% |
| Saturated Fat 47.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 940mg | 0% |
| Sodium 824.6mg | 0% |
| Total Carbohydrate 8.4g | 0% |
| Dietary Fiber 1.4g | 0% |
| Total Sugars 1.3g | |
| Protein 222.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 146.2mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 2514.4mg | 0% |
Source of Calories