Roasted Cast Iron Chicken


  • 2 Whole Chicken Quarters
  • 1/3 cup Chicken Stock
  • 1/4 tsp. Lemon Juice
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Himalayan Sea Salt
  • 10 oz. Fresh Leaf Spinach
  • 1/4 cup Sherry Cooking Wine
  • 1 tsp. Organic Ground White Pepper
  • 1/4 cup Heavy Whipping Cream
  • 3 tbsp. Parmesan Cheese
  • 4 oz. Fresh White Mushrooms
  • 1 tbsp. and 1/2 tsp. Minced Garlic, Separated
  • 1/2 tsp. Organic Ground Turmeric
  • 1/2 tsp. Paprika
  • 3/4 tsp. Ground Thyme
  • 5 tbsp. Butter
Roasted Cast Iron Chicken #roasted #chicken


  1. Pre-heat cooking pan to medium heat and add 3 tbsp of butter. Season chicken with turmeric and paprika then add 1/2 tsp of the minced garlic into heated pan. Add chicken quarters and brown the skin side for 7 minutes then the back side for 5 minutes. Once done, remove chicken from stove top and set aside.
  2. Remove most of the excess liquid from pan and add the other 2 tbsp of butter. Add 1 tbsp of minced garlic, sherry cooking wine, white pepper and chicken stock to pan and allow to cook for 1 to 2 minutes.
  3. Add heavy whipping cream, Parmesan cheese, lemon juice, ground thyme and mushrooms (optional) then allow to cook for 2 minutes. Add fresh spinach and dash of garlic powder and allow the spinach to cook down for 2 minutes or until wilted.
  4. ..........................
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