Chicken in cast iron is always on the menu at my house. The chicken is seasoned with the potatoes and then tossed into the cast iron pot. If that doesn’t sound delicious enough. It’s then topped with some thinly sliced sweet onions and potatoes. I don’t know about you, but I’m getting hungry just thinking about it.

Chicken in cast iron

Why you should make this chicken in cast iron recipe

You should make this recipe for simplicity in it. You just have to throw everything into one pot and place it in the oven, and you are done. Well, that is until it’s finished baking. This recipe has potatoes, onions, and butter, just to name a few of the ingredients. It’s perfect for meal prepping, and you can substitute the chicken legs for any meat you choose. If that doesn’t scream, make me. I’m not sure what it does!

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Ingredients for chicken in cast iron

The thing I love about this chicken in cast iron recipe Is that the ingredients are what I like to call pantry approved. Yep, that’s right, everything for this recipe should be right in your pantry, and if they aren’t. They are pretty easy to find at your local grocery store!!

Chicken legs- I used chicken legs for this recipe, but you can use chicken breast if you want.

Onions-The sweet onions compliment this dish. The flavor of the onions works together well to create some fantastic flavors.

Potatoes- For this recipe, I used russet potatoes. You can use any type of potatoes you desire.

Smoked Paprika-This gives the recipe a tiny hint of smoky taste.

Black Pepper-Adds a hint of spicy.

Sea Salt-I used sea salt in this recipe, but you are welcome to use salt. I use sea salt because it’s healthier and less processed.

Garlic Powder adds a subtle fullness of flavor, and the great thing is you can almost always use as much as you like.

Butter-Helps brown the chicken's skin and adds a tremendous amount of flavor.

How to cook chicken in cast iron

Let’s, be honest here. We all love a quick and easy recipe. As a busy mom of 3, I am entirely on board with super-easy recipes. This recipe is a mom’s best friend.

Preheat your oven to 400 degrees.
Cut your onions into your desired shape.
To a bowl, add your chicken legs.
Rub olive oil over your chicken legs thoroughly.
Add in seasonings and rub over the chicken thoroughly.
Add your seasoned chicken legs, potatoes, and onions to your cast iron skillet.
Lastly, place your butter into the pan and cover it with aluminum foil.
Place in the oven for 1 hour or until the chicken inside temperature reaches 165 degrees.

Different ways to make

I love how this meal has a ton of variety in it. You don’t have to use chicken legs to make this chicken in cast iron, but you can also use other pieces of the chicken:

  • Cast Iron Chicken Breast
  • Chicken Thighs
  • Cast Iron Chicken Legs

I mean, seriously, this recipe has unlimited meat substitutions.

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Equipment you will need  

When making this cast iron chicken, the only piece of equipment you will need is a cast iron skillet and the rest of the ingredients listed above.

Storage

As always, you want to make sure you are storing your chicken and potatoes in an airtight storage container. Once you have done that, you are good to go. This cast-iron chicken and potatoes last in the refrigerator for up to 2 days. Anything other than that, you will run the chance of having some extremely dry chicken legs.

Warming up your cast iron chicken is a breeze. Pop it in the oven for about 1 minute, and you are good to go.

Tips for you

  • This recipe only has been tested on smaller chicken legs. I would recommend cooking a bit longer for the bigger one. Also, to ensure it has reached the correct temperature of 165 degrees Fahrenheit, you want to use a meat thermometer.
Cast Iron Chicken

Common Questions

How long to bake chicken drumsticks at 400?

The time will vary depending on the chicken leg size. I used smaller chicken legs, so the time was much less, but I would say to allow at least 1 hour and 30 minutes with the more giant chicken legs.

Can you cook frozen chicken legs in the oven?

According to the USDA, frozen chicken needs more time to cook. So, if my baked chicken is at 400 degrees and cooked for 40 minutes, it needs t cook frozen for 60 minutes.

Here are a few other chicken recipes that I know you will love

One Pot Chicken and rice

Buttermilk Fried Chicken

Southern Chicken and Rice

Creamy Bacon and Chicken

Southern Stew Chicken

Chicken Alfredo Stuffed Shells

Cast Iron Chicken

Chicken in Cast Iron(simple and amazing)

Chicken in cast iron skillet is always on the menu at my house. The chicken is seasoned just right along with the potatoes and then tossed into the cast iron pot. If that doesn’t sound delicious enough.
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Course: Main Course
Cuisine: American, Soulfood, Southern
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2 People
Calories: 1113kcal

Equipment

  • Cast Iron Skillet

Ingredients

  • 6 Chicken Legs
  • 1 Large Russet Potato To your liking
  • 1 Teaspoon Paprika To your liking
  • 1 Tablespoon Garlic Powder To your liking
  • 1 Teaspoon Black Pepper To your liking
  • 1 Teaspoon Sea Salt To your liking
  • 1 Tablespoon Olive Oil
  • 4 Tablespoons Butter
  • 1 Medium Onion Chopped

Instructions

  • Preheat your oven to 400 degrees.
  • Cut your onions into your desired shape.
    1 Medium Onion
  • To a bowl, add your washed and dried chicken legs.
    6 Chicken Legs
  • Rub olive oil over your chicken legs thoroughly.
    1 Tablespoon Olive Oil
  • Add in seasonings and rub over the chicken thoroughly.
    1 Teaspoon Paprika, 1 Tablespoon Garlic Powder, 1 Teaspoon Sea Salt, 1 Teaspoon Black Pepper
  • To To your cast iron skillet add your seasoned chicken legs, potatoes, and onions.
    1 Large Russet Potato
  • Lastly, place your butter into the pan and cover with a piece of aluminum foil.
    4 Tablespoons Butter
  • Place in the oven for 1 hour or until the chickens inside temperature reaches 165 degrees.
Tried this recipe? Tag Me On Instagram !Mention @ronalyntalston or tag #ronalyntalston!

Nutrition

Serving: 1g | Calories: 1113kcal | Carbohydrates: 18g | Protein: 71g | Fat: 84g | Saturated Fat: 19g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 31g | Trans Fat: 0.2g | Cholesterol: 359mg | Sodium: 1493mg | Potassium: 954mg | Fiber: 2g | Sugar: 3g | Vitamin A: 456IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 5mg