Cast Iron Skillet Chicken Leg Quarters
Cast Iron makes this recipe incredibly easy and gives it an amazing flavor. The chopped garlic in the oil at the bottom of the pan creates a mild but tasty garlic flavor throughout the whole leg quarter and not just on the skin.
Prep Time10 mins
Cook Time54 mins
Total Time1 hr 4 mins
- 4 leg quarters
- 2 tbsp coconut oil virgin unrefined
- 1 tbsp dried minced onion
- 3 cloves garlic chopped
- 1 tbsp parsley
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Preheat oven to 375Mix together your dry rub ingredients: parsley, cumin, paprika, garlic powder, salt and pepper. Rub the spice mix on the leg quarters and let them sit out for about 10 minutes. Chop your garlic while the chicken sits out.
Add coconut oil to the cast iron pan. You should use 12 inch or bigger for these to fit. Turn burner on to medium heat. As soon as the coconut oil is liquid, stir in the dried minced onion and garlic. Immediately put the leg quarters in skin side down,
Sear the chicken skin side down for 7 minutes and carefully flip them over so the skin is facing up. Cook for another 6 minutes then turn off burner and let stand for 1 minute before putting in oven.
Put in the oven on center rack and bake for 35-40 minutes or when the temperature of the thickest part reaches 165.
I have a gas stove which makes a difference with the burners, you might need to turn your stove up a little more. Coconut oil has a low smoke point so if using it, do not turn up the oven temp.
Our oven has a convection roast feature with the fan which is the setting I used, but you can use the regular oven as well.