Description
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.
Ingredients
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
Instructions
- Pre-heat oven to 400 degrees.
- Heat cooking pan to medium heat and add 3 tbsp of butter.
- 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.
- 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.
- 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.
- 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
Nutrition
- Calories: 920
- Fat: 25.1