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Savory Lemon Herb Baked Chicken Thighs

This dish features tender chicken thighs marinated in a zesty blend of lemon and fresh herbs, creating a delightful and aromatic meal. Perfect for those looking for a kidney-friendly option, this recipe showcases simple, wholesome ingredients that elevate the natural flavors of the chicken.
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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
  

Main Ingredients
  • 4 thighs bone-in skinless chicken thighs trim excess fat
  • 2 tablespoons fresh lemon juice for flavor
  • 1 tablespoon olive oil extra virgin for best flavor
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper freshly ground
  • 1 cup low-sodium chicken broth no salt added
  • 1 cup fresh parsley chopped, for garnish

Method
 

Cooking Instructions
  1. Preheat the oven to 375°F (190°C). In a small bowl, mix the lemon juice, olive oil, minced garlic, oregano, thyme, and black pepper to create a marinade. Combine the chicken thighs with the marinade and let it sit for at least 15 minutes to absorb the flavors.
  2. Place the marinated chicken thighs in a baking dish and pour the low-sodium chicken broth around them. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
  3. Once cooked, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Notes

Renal Diet Tips: Using fresh herbs and citrus enhances flavor without adding sodium, making it a great choice for a renal diet. Opting for low-sodium chicken broth keeps the sodium content in check. Allowing the chicken to marinate helps infuse flavor while keeping it moist and tender.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of low-sodium broth if needed. This dish pairs well with steamed vegetables for a complete meal.