This post may contain affiliate links which means that I may earn a small commission at no extra charge to you if you purchase something from one of my links. For more information please see our affiliate disclosure.
Once in a while we really like the skin on chicken, especially when it is a bit crispy. Besides cooking legs on the grill, the next best thing to me is cast iron chicken leg quarters. They cook perfectly and the skin is as crispy as you want it to be. I say as you want it to be because you can brown them to your liking.
Cast iron is one of my favorites when it comes to cookware. You can do so much with it! And the kids love to see me use it since well, it is one less dish for them to clean.
How to Make the Cast Iron Leg Quarters
They are very easy to make. You start them on the stove and then they go into the oven to finish. But you do this all in one pan so no worries, there will not be any extra dishes.
I recommend at least a 13 inch cast iron pan like this one – 13.25 inch cast iron skillet. I have made them in our 12 inch pan, but it is very tight and I wouldn’t recommend it in anything other then cast iron at that size. Cast iron takes a while to get there but will retain the heat equally once warmed up. If you are making less then 4 leg quarters, you can get away with a smaller pan.
This is similar to a recipe I posted on my personal blog – leg quarters in cast iron pan and the pictures are similar as well being they are made on the same stove in the same cookware. There have been some changes here to this recipe tho.
Prepping the Chicken
As with any of the meats I cook, I like it to sit out for a little bit with the seasoning on it. It will cook more evenly if you let it sit out on the counter for about 15-20 minutes.
Mix the dry rub together in a small bowl. Chicken leg quarters have extra fat on the bottom by the bones. You will want to peel that fat off, it is a big chunk of fat usually if it is still attached. After peeling off the fat, sprinkle the dry rub all over the chicken and pat it onto it. Let them sit on the counter for about 15-20 minutes. Preheat oven to 350 while they are sitting out.
Prepping the Cast Iron Pan
If you are familiar with cast iron cooking, you already know what to do here I am sure. If not, it is easy and an important step to keep it from sticking and to get the crispy skin you are looking for.
Once the leg quarters are ready to cook, take your cast iron pan and place it on one of the bigger burners and turn it onto medium. Let the pan warm up for about 2-3 minutes. Add in the oil and heat the oil over medium heat for about 1-2 minutes – we use coconut oil and it has a lower smoke point so heat just until it barely starts to smoke.
Add the chicken leg quarters skin side down like in the picture. This picture was taken in the 12 inch cast iron pan so you can see why I recommend the next size up or even bigger.
If using bigger then 13 inch, you may want to heat the pan an extra couple minutes before adding oil. Cast iron cooks amazingly, but it takes a little time to heat the whole pan evenly.
You will hear sizzling when you add the chicken if the temperature is right. Depending on how darkened you want the skin, cook for 7-10 minutes skin down. 7 will be closer to ours in the picture above and 10 will be a bit darker which is good as well.
Flip the quarters over and place the pan in the middle rack in the oven. Cook for about 30-40 minutes. Be sure that a meat thermometer registers 165 in the thick part of the thigh – be careful not to touch any bones while taking the temperature. I prefer the classic thermometers over the digital myself. I have had mine for almost 20 years and it still works just as perfect as when it was brand new – no batteries either! Allow the chicken to rest for about 5-10 minutes before serving.
If you like these cast iron chicken leg quarters, you will probably love the parmesan pan fried chicken. They are another one of our favorites.
Have you ever cooked with cast iron before?
Cast Iron Chicken Leg Quarters
- 4 chicken leg quarters
- 2 tbsp oil we use olive or coconut – see notes
- 1 tsp rosemary dried
- ½ tsp salt
- ½ tsp black pepper ground
- ½ tbsp parsley dried
- ¼ tsp onion powder
- ½ tsp garlic powder
- ⅛ tsp cayenne pepper optional
- Take chicken leg quarters out of the fridge and remove the excess fat piece that is on the bottom of the quarters.
- Mix together the dry rub ingredients and sprinkle evenly over the top and bottom of the chicken pieces. Let them sit on a dish on the counter for about 15-20 minutes before cooking.
- While chicken is sitting out, preheat the oven to 350°.
- Just before cooking the chicken, preheat the cast iron pan over one of the bigger burners on your stove. Heat it over medium for 2-3 minutes before adding oil.
- Add in the oil and heat for another 1-2 minutes before adding the chicken.
- Once the pan is heated, add the chicken skin down and cook for 7-10 minutes. The time depends on how dark you want your skin to turn out. 7 is what ours was on but I have done 10 too and it is also good – it is personal preference there.
- Flip the chicken quarters over and place the cast iron pan in a rack in the center of the oven.
- Bake for about 35-40 minutes. Check the temperature with a thermometer. In the thickest part of the thigh (be careful not to touch any bones) it should read 165. Then it is safe to remove from the oven.
- Allow to rest for 5-10 minutes before serving.