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Roasted chicken quarters with vegetables make an easy one-pan dinner that’s hearty, comforting, and full of depth. Vegetables roast in the chicken drippings until they’re soft and golden, while the chicken leg quarters stay juicy with crisp, seasoned skin.
A slow roast turns dark meat tender and flavorful without drying out. The result? Savory chicken, herby pan juices, and perfectly roasted veggies, all from one skillet.
Here’s Why This Oven Roasted Chicken Quarters Recipe Works
One skillet, full flavor: Roasting the chicken directly on the vegetables lets everything baste together as it cooks.
Simple, fresh seasoning: Rosemary, thyme, and smoked paprika bring depth. No bottled spice mix needed.
Juicy chicken: Cooking to an internal temperature of 175–180°F gives the dark meat time to break down for tender, pull-apart chicken.
Vegetables that shine: Carrots, parsnips, and fingerlings roast until caramelized and buttery at the edges.
Cast iron advantage: A cast iron skillet holds heat like a champ, giving you crisp chicken skin and evenly roasted vegetables.
For another easy one-pan meal, try my Skillet Chicken with Beans and Rice.
Recipe Tips
Pat it dry: Blot the chicken with paper towels so the skin roasts instead of steaming.
Keep an eye on color: If the skin starts browning too quickly, tent the chicken loosely with foil.
Rest before serving: A 10-minute rest keeps the juices in the meat, not on the cutting board.
Check doneness, don’t guess: Aim for 175–180°F for tender, juicy dark meat.
No wine? No problem: Chicken broth or even water works just fine for the roasting liquid.
Store and reheating: Refrigerate leftovers for up to 4 days. Reheat in the oven at 350°F so the skin stays crisp and the meat doesn’t dry out.
If you love hearty one-pan dinners, try my Roast Chicken with Freekeh Stuffing. It is a dinner of juicy chicken with nutty grains, and herbs all roasted together for incredible flavor.
Cast Iron Chicken Quarters
Roasted chicken quarters with vegetables is simple comfort food done right; crispy skin, juicy dark meat, and tender veggies all cooked together in one skillet. A cast iron pan gives you unbeatable heat and caramelization, but any ovenproof pan will do the job beautifully.
It’s hearty enough for Sunday dinner but easy enough for any night of the week. Serve it straight from the pan and let those herby drippings do the talking.
If you want more ideas for chicken quarters, our recipe for baked chicken quarters with honey mustard has several variations so you can keep things interesting.
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Cast Iron Chicken Quarters with Vegetables
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Ingredients
- 3 large carrots, peeled
- 3 medium parsnips, peeled
- 8 ounces fingerling potatoes, scrubbed
- 4 garlic cloves
- ¼ cup chicken broth
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons Fresh thyme, chopped
- 2 teaspoons chopped fresh rosemary
- 2 chicken leg quarters
- 2 tablespoons olive oil
- ½ teaspoon salt
- ⅛ teaspoon smoked paprika
Instructions
- Preheat oven to 400°F
- Add the carrots, parsnips, potatoes, and garlic to the bottom of the cast-iron skillet. Pour the white wine over the top of the vegetables and season with salt, black pepper, and herbs.
- Using paper towels, wipe the chicken dry and rub the outside surfaces with olive oil. Place the chicken on top of the vegetables and season with salt, pepper, and paprika.
- Transfer the skillet to the middle rack of the oven and roast for 45 minutes. Check after 30 minutes and if the chicken is browning too much, cover with foil.
- Remove the skillet from the oven and check the internal temperature at the thickest part of the thigh without touching the bone. It should register between 175°F and 180°F. Chicken is safe to eat at 165°F but there is connective tissue in chicken quarters that needs extra cooking time to break down.
- Remove the chicken and vegetables from the skillet, cover with foil and allow to rest for 10 minutes before serving. Garnish with sprigs of thyme and rosemary.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a terrific dish! We love chicken — who doesn’t?! — and this is such a great way to prepare it. Wonderful — thanks.
Thank you, John…?