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Roasted Cast Iron Chicken

When you’re looking for a healthy low-carb or keto meal packed full of flavor, this Roasted Cast Iron Chicken paired with sauteed spinach & mushrooms is a perfect idea!

Roasted Cast Iron Chicken with Mushroom and Spinach Saute

This is a simple chicken dinner preparation that appears on my dinner table at least one night a week. I’m not sure what the actual secret is as to why food tastes so great when cooked in cast iron skillets, but I like it a lot!

Combining the texture and moisture from the chicken quarters along with the great flavors from the fresh vegetables (and mushrooms), you’ll feel a lot less guilty for eating something that tastes this great.

When making the Roasted Cast Iron Chicken:

  • In order for the chicken to have your taste buds dancing it has to be juicy — and not overcooking it will contribute to that. 
  • You’ll want to pan fry the chicken in the cast iron skillet (paid link) first before placing it in the oven to continue to cook. This ensures the chicken skin “fat” renders all the way down and is still crispy after baking. Once evenly seasoned and you have good crispiness on the skin, the oven will do the rest.
  • Fresh spinach does not go a long way and although it seems as though you are making enough for a family of 6, it may only feed two people, literally. 🙂
Pan Frying Chicken
Pan Frying Chicken

For those that are cautious of the number of calories you’re taking in, this Roasted Cast Iron Chicken will certainly prove to be right on time. It is also perfect to enjoy as leftovers — well, that is if there is any left!

Roasted Cast Iron Chicken with Mushroom and Spinach Saute

Here are a few more chicken recipes to check out:

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roasted chicken

Roasted Cast Iron Chicken

  • Author: Eric Jones
  • Total Time: 48 minutes
  • Yield: 4 1x


When you’re looking for a healthy low-carb or keto meal packed full of flavor, this Roasted Cast Iron Chicken paired with sauteed spinach & mushrooms is the perfect idea.



For the chicken:

  • 2 Whole Chicken Quarters
  • 3 tbsp. Butter
  • 1 tsp. Organic Ground Turmeric
  • 1 tsp. Paprika
  • 2 tsp. Himalayan Sea Salt
  • 1 tsp. Organic Ground White Pepper
  • 1/2 tsp. Minced Garlic

For the spinach and sauce:

  • 2 tbsp. Butter
  • 1 tbsp. Minced Garlic
  • 1/4 cup Sherry Cooking Wine
  • 1/3 cup Chicken Stock
  • 1 tsp. Organic Ground White Pepper
  • 1/4 cup Heavy Whipping Cream
  • 3 tbsp. Parmesan Cheese
  • 1/4 tsp. Lemon Juice
  • 3/4 tsp. Ground Thyme
  • 4 oz. Fresh White Mushrooms
  • 10 oz. Fresh Leaf Spinach
  • 1/2 tsp. Garlic Powder


  1. Pre-heat oven to 400 degrees.
  2. Heat cooking pan to medium heat and add 3 tbsp of butter.
  3. Season chicken with sea salt, white pepper, turmeric, paprika, and add minced garlic to pan skillet. Add chicken quarters and brown the skin side for 7 minutes then the backside for 5 minutes. Once done, remove chicken from the stovetop and set it to the side.
  4. Remove most of the excess liquid from the pan and add the other 2 tbsp of butter. Add minced garlic, sherry cooking wine, white pepper, and chicken stock. Cook for 2 minutes.
  5. Add heavy whipping cream, Parmesan cheese, lemon juice, ground thyme, and mushrooms, and cook for 2 minutes. Add fresh spinach and garlic powder. Allow the spinach to cook for 2 additional minutes or until wilted.
  6. Place the chicken quarters back into the pan with ingredients with the skin side up and remove from heat. Place pan into the oven and bake for 20 minutes.
  • Prep Time: 8 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: American


  • Calories: 920
  • Fat: 25.1

Keywords: chicken, roasted chicken, chicken and spinach