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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