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Chicken quarters and vegetables in a cast iron skillet.

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 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 -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

Serving: 1 | Calories: 332kcal | Carbohydrates: 29g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 83mg | Sodium: 381mg | Fiber: 5g | Sugar: 5g