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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • 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.


Units Scale

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

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  1. suzana harrison says:

    Hi… looking at the recipe do I put the chicken and the spinach in the pan together and then put in the oven for 20 minutes? Thanks

    1. Eric Jones says:

      Hi, Suzana! In step #3, the chicken is cooked and removed from the pan. In step #5 the spinach is added to the pan and cooked along with other ingredients. In step #6, the chicken is added back to the skillet before placing it in the oven. Hope this helps!

  2. Hi Eric, Loved this dish! I made this recipe last month and I’m making it again tomorrow. I received many compliments on it! It’s an awesome recipe and low carb to boot! Slam dunk sir!! Great job!!

    1. Eric Jones says:

      Thanks a lot Chris!! This is awesome I’m glad you all enjoyed it and thanks for sharing!

  3. Delicious! We’ll have it again with a touch more lemon & double the same seasonings on the chicken plus cayenne! We’re not low carb so we had it on top of mashed potatoes! It’s a keeper! Thank you!

    1. Eric Jones says:

      Awesome! Sounds like a complete meal!

  4. How many carbs are in a serving?

    1. Barbara this dish has 4 carbs for a 4 person serving calculation so it’s pretty minimal.

  5. LeAnn Szymanski says:

    I made this and it was beautiful! The sauce was amazing however I didn’t think the chicken had much flavor. Did I do something wrong?

    1. While looking at this recipe I definitely need to update the amounts of seasonings used and I normally don’t use a lot of salt but I truly appreciate you trying it out and your feedback LeAnn. I will update it accordingly and thanks again!!

  6. I can’t wait to try this recipe!! It looks so delicious!

    At what point do I add the Paprika & Turmeric?


    1. Thanks so much Lisa. The steps should updated adding the seasoning to the chicken. Please let me know if you have any questions and please let me know when you do it and let me know how it came out. Thanks again!

  7. Love this recipe but at what point do you use the parmesan cheese?

    1. Good catch! You add it right after the heavy whipping cream. Instructions have been updated to reflect. Hope you try it out!

      1. Thanks for the update. I sprinkled it on at the end just prior to serving

      2. Crystal Jones says:

        And what about the white pepper?

        1. Hi Crystal white pepper add in has been updated. Thanks for catching that!

  8. Frances Erickson says:

    More of these low carb meals, please

    1. dudethatcookz says:

      I’ll actually be sharing 5 more low carb recipes the week of January 15th. Stay tuned and thanks for stopping by!

  9. Hi Eric, it looks like you’ve definitely turned something good into something great with this recipe. It looks and sounds amazing!

    1. Thanks a lot Amy! I truly appreciate it. This is definitely a good go to dish for me as often as possible 🙂