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Savory Herb-Roasted Chicken Legs

This savory herb-roasted chicken legs recipe is both comforting and delicious, featuring tender chicken infused with aromatic herbs. It's a great addition to any meal, especially for those looking for kidney-friendly options.
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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
  

Chicken
  • 4 legs skinless chicken legs trim excess fat for lower fat content
Herbs and Spices
  • 1 tbsp olive oil helps with flavor and moisture
  • 1 tsp dried oregano adds earthy flavor
  • 1 tsp dried thyme pairs well with chicken
  • 2 cloves garlic, minced use fresh for best flavor
  • 1 tbsp lemon juice freshly squeezed for brightness
  • 1/2 tsp black pepper to taste

Method
 

Cooking Instructions
  1. Preheat the oven to 400°F (200°C). In a large bowl, combine olive oil, minced garlic, dried oregano, dried thyme, lemon juice, and black pepper to create a marinade. Add the chicken legs, ensuring they are well coated. Let them marinate for at least 15 minutes to enhance the flavor.
  2. Place the marinated chicken legs on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
  3. Remove from the oven and let rest for a few minutes before serving. This allows the juices to redistribute for a more tender result.

Notes

Renal Diet Tips: Using skinless chicken helps reduce fat content, making it a healthier choice. When choosing herbs, opt for fresh or dried without additives to keep it kidney-friendly.
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave. This dish can be paired with steamed low-potassium vegetables like green beans or carrots for a balanced meal.