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roasted chicken

Roasted Cast Iron Chicken

  • Author: Eric Jones
  • Prep Time: 8 minutes
  • Cook Time: 40 minutes
  • 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 cooking pan to medium heat and add 3 tbsp of butter.
  2. 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.
  3. 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.
  4. 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.
  5. Place the chicken quarters back into the pan with ingredients with the skin side up and remove from heat. Place pan into a pre-heated oven at 400 degrees for 20 minutes.
  • Category: Dinner
  • Method: Baked
  • Cuisine: American


  • Calories: 920
  • Fat: 25.1

Keywords: chicken, roasted chicken, chicken and spinach