Skillet Chicken Leg Quarters

One skillet is all you need to prepare an entire meal with this recipe. First sear the chicken in a hot skillet, then add the vegetables. Finally, enjoy dinner with your family instead of worrying about the clean-up!
5 minutes
45 minutes
Show nutritional information
This is our estimate based on online research.
Fat:40 g
Carbohydrates:9 g
Protein:23 g
Calculated per serving.

Serves: 2

Serves: 2decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 375 degrees.
  2. Melt the butter in a heavy cast iron skillet over medium-high heat until it starts to bubble.
  3. Place the chicken leg quarters in the hot skillet, skin side down, and sear for 4 minutes per side. If you have a grill press or another heavy skillet, you can press the chicken legs down for a more effective sear.
  4. Season the chicken leg quarters with the Herb Salt.
  5. Chop the asparagus into 2-inch pieces, and place it in the skillet.
  6. Add the onion to the skillet.
  7. Lightly toss the vegetables with the juices in the pan, and cook for 15 minutes.
  8. Lightly toss the vegetables with the juices again, and cook for another 20 minutes.

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  1. clt2rdu
    March 28, 2016

    I’m not sure why we need to Preheat the oven for this recipe. There is no instructions to put it in the oven and we lightly toss the vegetables twice. Seems that the asparagus will be overly cooked if cook them for 35 minutes. I have a feeling that there are errors in the recipe.

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