Yellow Chicken with Apples Cast Iron Recipe
Ingredients
- 3 chicken leg quarters
- 2 honeycrisp apples sliced thick
- 1 medium onion thinly sliced
- 2 cups carrots whole or baby
- 4 sprigs fresh rosemary
- 2 tbsp olive oil
- 2 tbsp mustard yellow or brown
- 2 tsp turmeric
- 2 tsp Himalayan pink salt or any salt
- 1 tsp black pepper
- 1 tsp cayenne pepper optional
- 2 tsp Italian seasoning
Instructions
- Preheat oven to 375°F.
- Pat chicken dry, coat with mustard.
- Mix turmeric, salt, pepper, cayenne, and Italian seasoning. Rub on chicken.
- Arrange apples, onions, and carrots in a cast iron skillet. Place chicken skin side up.
- Drizzle with olive oil and top with rosemary sprigs.
- Bake 1 hour, stirring veggies halfway.
- Increase oven to 415°F, roast 10–20 minutes more until chicken is golden and reaches 165°F.
- Rest 5 minutes before serving.
Notes
Serve with jasmine or yellow rice. Store leftovers up to 4 days. Freeze cooked chicken (without apples) for 3 months.
