This recipe for cast iron chicken quarters with root vegetables is an easy, one-pan meal, and it’s sure to please even the pickiest of eaters. The chicken skin gets nice and crispy, while the meat stays juicy, and the vegetables are cooked to perfection. Best of all, it’s all cooked in one pan, so cleanup is a breeze!

Two chicken quarters in a cast iron skillet.

This recipe is perfect for a weeknight meal or whenever you need an easy and delicious dinner.

We used carrots, parsnips, and fingerling potatoes but feel free to use any root vegetable you have on hand. The vegetables create a rack for the chicken quarters to sit on, and the chicken skin becomes crispy while the vegetables soak up all the flavors.

Here is Why This Recipe Works

White wine and herbs add layers of flavor to the dish, and the vegetables cook in the chicken’s juices, making them even more delicious.
Juices from the chicken quarters seep into the veggies, giving them an exquisite flavor.
Everything cooks in one skillet for fast and cleanup.

If you want more one-pan dinner ideas, try our sheet pan salmon with Brussels, our herbed pot roast, or our sheet pan fajita bowl.

Ingredients for chicken quarters and vegetable dinner.

The Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.

Carrots
Parsnips
Fingerling potatoes
Garlic
White wine or chicken broth
Fresh thyme and rosemary
Chicken leg quarters
Olive oil
Salt and pepper
Smoked paprika

Chicken quarters and vegetables in a cast iron skillet.

How to Make It

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

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 with olive oil. Place the chicken quarters on the vegetables and season them well.
Transfer the skillet to the oven and cook until the chicken registers 175°F with a meat thermometer.
Let the chicken rest for 10 minutes before serving.

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. No more boring chicken 😉

Tips for Success

Cover the chicken loosely with aluminum foil if it starts to get too brown before it is finished cooking.
If you don’t want to cook with alcohol, you can substitute the wine with chicken broth.
Leave the skin on while the chicken bakes. The skin will hold in the moisture and juices in the chicken.
If you find a few pin feathers on the chicken quarters you can remove them with your fingers or a tweezer.
For the best results, use a meat thermometer. If you have a leave-in probe thermometer, you won’t have to open the oven door frequently to check the internal temperature.
Chicken is safe to eat when the internal temperature reaches 165°F. Since chicken quarters have a lot of connective tissue, it will be more tender if you cook it to an internal temperature of 175°F.

Roasted chicken quarters on a plate with veggies.

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Cast Iron Chicken Quarters with Vegetables

An easy one-pot dinner of roast chicken, carrots, parsnips, potatoes, garlic and herbs. The chicken is crisp on the outside, juicy and flavorful. The vegetables are roasted perfectly in the chicken drippings.

4.80 from 15 votes

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: -4 servings

Calories: 332kcal

Author: Pat Nyswonger

Ingredients

3 medium carrot peeled
3 medium parsnips peeled
8 oz. fingerling potatoes scrubbed
4 cloves garlic
¼ cup white wine or chicken broth
¼ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons each chopped fresh thyme and rosemary
2 chicken leg quarters
2 tablespoons olive oil
½ teaspoon salt
⅛ teaspoon smoked paprika
Thyme and rosemary sprigs for garnish

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

The white wine can be substituted with chicken broth or water.
Chicken quarters have connective tissue that makes meat tough. If you cook the chicken quarters until they reach 175°F on an instant read thermometer, the connective tissue will break down and the meat will be tender and juicy.
If the chicken is becoming too brown place a piece of foil lightly over the top.

Nutrition

This recipe was originally published on January 12, 2015. We updated the photos and added some helpful tips in the post. We left one of the original photos below.