Reduced Sodium Herb Baked Chicken
A flavorful baked chicken dish featuring fresh herbs, tender vegetables, and a light, savory broth—perfect for healthy family dinners or entertaining guests.
Ingredients
Instructions
- Heat oven to 325°F.
- Arrange thinly sliced carrots and onions in a shallow baking dish.
- Place chicken pieces, skin side up, over the vegetables.
- Pour 1/2 cup of chicken stock over the chicken; cover tightly with foil or a lid and bake for 45 minutes.
- Meanwhile, in a small pan, bring the remaining chicken stock, lemon juice, rosemary, thyme, marjoram, and ground pepper to a boil.
- Remove the herb mixture from heat and set aside.
- Increase oven temperature to 400°F.
- Uncover the chicken and bake for an additional 20 minutes, basting with the herb mixture, until the chicken is tender and the skin is browned.
- Spoon the cooked vegetables over the chicken and serve garnished with chopped fresh parsley.
Tips & Substitutions
For maximum flavor, consider marinating the chicken in the herb mixture for a few hours before baking. If fresh herbs are unavailable, dried herbs can be used; just reduce the quantity by about one-third. You can also substitute the chicken stock with low-sodium vegetable broth for a different flavor profile.
Serving Suggestions
Serve this herb baked chicken with a side of steamed green beans or a fresh garden salad for a light meal. It pairs beautifully with Easy Chicken-Pasta Salad for a satisfying family dinner. For a heartier option, consider serving it with mashed potatoes or rice to soak up the flavorful juices.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a covered dish in the oven at 350°F until heated through, or microwave in short intervals until warm. This dish can also be enjoyed cold in salads.
Nutrition & Diet Analysis (per serving)
Each serving of Reduced Sodium Herb Baked Chicken contains roughly 443 calories, with 27g protein, 75g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (90% of the Daily Value), iron (71% of the Daily Value), and protein (54% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 465mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken pieces for this recipe?
Yes, bone-in chicken pieces will work well. They may take a bit longer to cook, so use a meat thermometer to ensure they reach an internal temperature of 165°F.
What can I substitute for chicken stock if I want to make it vegetarian?
You can use vegetable broth as a substitute for chicken stock to keep the dish vegetarian. Just be sure to check the sodium levels if you're looking for a reduced-sodium option.
How do I know when the chicken is fully cooked?
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 165°F. Additionally, the juices should run clear when the chicken is pierced with a knife.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).