Cast Iron Skillet Chicken Legs

Place your chicken in the cast iron skillet.

Cast iron skillet chicken legs. Rub all over chicken legs. Chicken legs also called leg quarters are a great cut for baking in a cast-iron pan. After boiling rinse the chicken legs under cold running water until the water runs clear.

In this recipe the chicken legs mingle with a simple braising liquid made with plenty of smashed garlic and wine. Once your chicken is finished baking take it out of the. In small bowl combine salt and Tajín.

Tajín spice optional 8 chicken legs bone-in skin-on rinsed and patted dry ¼ cup olive oil ½ cup apple cider vinegar ¼ cup barbecue sauce I use Rays No Sugar Added. Cook for 2 to 3 minutes before adding the breasts and the wings. Sear the chicken on both.

Frying chicken legs in a pan is a standard affair in our house. In a large cast iron skillet add a good drizzle of extra virgin olive oil about 2 tablespoons or so. In a cast iron skillet heat 1 to 2 tablespoons of olive oil over medium-high heat until hot.

Add oil and sear chicken skin side down until golden brown about 5. In a small bowl combine the salt garlic powder and pepper then sprinkle over the meat on both sides. Bake the chicken for 1 hour.

And if you are searching for more pan-fried chicken check out the Cast-Iron Chicken Breast or Cast-Iron Chicken Thighs. Insert a sprig of fresh thyme or any other herb you care to use under the skin of each chicken piece. Garlic Baked Chicken Legs.