Cast Iron Chicken Quarters with Vegetables

Roasted chicken leg, potatoes, and carrots on a plate with utensils.

4.80 from 15 votes

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.

Prep Time15

Cook Time45

Total Time1

Course: Main Dish

Cuisine: American

Keyword: cast iron roast chicken with root vegetables, roasted chicken quarters

Servings: servings

Author: Pat Nyswonger

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

Wine substitute: You can use chicken broth or water in place of white wine.

Cook to temperature: Chicken quarters have more connective tissue than white meat. For tender, juicy results, cook until they reach 175°F to 180°F on an instant-read thermometer.

Prevent over-browning: If the chicken starts to brown too quickly, tent it loosely with foil.

Nutrition