Cast Iron Chicken Leg Quarters
Crispy cast iron chicken leg quarters start on the stovetop for perfectly browned skin, then finish in the oven until tender and juicy. This easy one-pan chicken dinner uses simple seasonings and is ready in about an hour.
Servings: 4
Calories: 382kcal
Equipment
Ingredients
- 4 chicken leg quarters
- 3 Tablespoons olive oil see notes
Dry rub
- ½ Tablespoon parsley dried
- 1 teaspoon rosemary dried
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper optional
Instructions
- Preheat the oven to 350° F.
- Take chicken leg quarters out of the fridge and remove the excess fat piece that is on the bottom of the quarters.4 chicken leg 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.½ Tablespoon parsley, 1 teaspoon rosemary, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ⅛ teaspoon cayenne pepper
- 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. see notes
- Add in the oil and heat for another 1 minute before adding the chicken.3 Tablespoons olive oil
- 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 will be crispy and fairly light, 10 will be darker.
- Flip the chicken quarters over and place the cast iron pan in a rack in the center of the oven.
- Bake for about 40-45 minutes. Check the temperature with a thermometer. In the thickest part of the thigh (be careful not to touch any bones) it should read at least 165° Fahrenheit. We prefer ours at 170-175°.
- Allow to rest for 5-10 minutes before serving.
Notes
- Nutritional values are estimated.
- Choose an oil suitable for cooking over medium heat.
- Cast iron skillets and stovetops heat differently. The skillet is ready when the chicken sizzles as soon as it touches the pan. If it doesn't sizzle, allow the pan to heat a little longer.
- Cooking times can vary depending on the size of the chicken leg quarters. Always use the internal temperature to determine doneness. Chicken should reach at least 165°F, although I prefer leg quarters around 170–175°F for the best texture.
Nutrition
Calories: 382kcal | Carbohydrates: 1g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 403mg | Potassium: 296mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg