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Savory Garlic Herb Baked Chicken Thighs

This dish features succulent chicken thighs marinated in a delightful blend of garlic, herbs, and lemon, resulting in a juicy and flavorful meal. It’s a wonderful option for anyone looking to enjoy a hearty main course while adhering to a kidney-friendly diet.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in chicken thighs skin removed for lower fat
  • 1 tablespoon olive oil extra virgin for flavor
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 lemon juiced for flavor
  • 1/4 teaspoon black pepper to taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). In a large mixing bowl, combine olive oil, minced garlic, oregano, thyme, lemon juice, and black pepper. Mix well.
  2. Add the chicken thighs to the bowl and coat them evenly with the marinade. Let the chicken marinate for at least 15 minutes to enhance the flavor.
  3. Place the marinated chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
  4. Allow the chicken to rest for a few minutes before serving, which helps retain juiciness.

Notes

Renal Diet Tips: Using fresh herbs and citrus juice not only adds flavor but also helps to reduce sodium intake. Opt for skinless chicken thighs to lower fat content while still enjoying the rich taste.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before consuming. This dish pairs well with steamed low-potassium vegetables like green beans or zucchini.