Looking for a hearty one pot meal? This Campfire Dutch Oven Chicken recipe is easy and delicious.
Campfire Main Dish: Dutch Oven Chicken
Camping meals sometimes get a bad wrap. All the work that goes into camping usually centers around cooking and the cleanup. However, it’s totally possible to have a delicious, filling, AND easy meal right at your campsite! You just need the right recipe! Check out our Dutch Oven Chicken recipe, which will feed an entire family and won’t involve hours prepping food.
This Dutch Oven Chicken dish starts with a few camping staples. Primarily, you will need a cast iron Dutch Oven with a lid. We used the kind that you can hang over a campfire. A Dutch Oven like this is an investment, but it’s one of those things that will last for many years to come. You can hang the dish from a tripod, as shown in the picture, or use a grate from a roasting pan to elevate it off the coals.
Just remember, You don’t want to place the Dutch Oven directly on the coals, as this will hinder the fire from getting ventilation and you can also end up with a disaster if the Dutch Oven gets off balance and falls over!
For practical reasons, cast iron is great to use when camping. It’s not breakable, for starters! If you’re a seasoned camper or RV’er, you know that things jostle around in the vehicle or camper. Bringing along actual dishware is a no-go! For large meals like this Dutch Oven Chicken, you can opt for a cast iron pan like this one, or you can purchase an enamel version dish.
Prepping your Dish and Campfire:
Another reminder for outdoor cooking is to use all the typical safety precautions for your campfire. Make sure it’s well situated in a fire pit, or a designated campfire area. In many established campsites you will find these already set up. Always check for fire alerts or burn bans prior to any outdoor cooking. If you’re camping at a campground, check on their rules for campfires.
It might sound silly to include these reminders, but being prepared ahead of time is a good way to have a safe and stress-free campfire and dinner! 🙂
After your campfire is prepped, make sure your Dutch Oven is ready to go. Adding a small amount of olive oil or vegetable oil can prevent any food from sticking to the bottom of the pan.
When you’re ready to cook, eat your Dutch Oven over the coals. You can go ahead and hang it over the fire as your coals heat up. Have a good pair of grilling tongs handy, since you will be placing some hot coals on the lid of your Dutch Oven as it cooks. This is to achieve heat all around the food inside.
Adding Ingredients and Cooking Your Dutch Oven Chicken:
After you have your campfire started and you’re ready to get cooking, add your prepped vegetables in the bottom of the Dutch Oven. Separately in a small bowl, Melt 4tbs of butter and mix with olive oil, juice of one lemon, 5 cloves of garlic and seasonings. Coat the chicken with your seasoning mix, salt and pepper and set aside.
The veggies will elevate the whole chicken off the bottom of the pan, and they will also cook more thoroughly since they will be covered in juices from the cooking chicken. You can choose your favorite veggies, and just make sure all are chopped similar in size.
Add your seasoned chicken on top of the vegetables. You can actually prep the chicken before you go camping to save a step! Make sure the chicken is refrigerated, but fully thawed, prior to cooking.
Place the lid on and allow the pan to heat up. You will rotate hot coals during the cooking time. Hot coals will need to be placed on top of the lid, and kept hot within the campfire below. Do not remove the lid repeatedly while the chicken cooks, since this will let heat escape and increase the cooking time. The entire cooking time will take 1 1/2-2 hours.
To check for done-ness, use a meat thermometer placed into the thickest part of the meat. I usually check in two different places. Juices should also run clear at the bone when it’s ready to eat!
Print Your Recipe Here:
Print your recipe here for your Dutch Oven Chicken! Follow the exact recipe for cooking, and enjoy!
- 3-4 pounds of your favorite roast
- 2 teaspoons beef bouillon
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon Worcestershire sauce
- 3-4 Tablespoons vegetable oil
- 1 large onion, or 1 small, sliced thick
- 1 onion soup mix packet or our homemade onion soup mix.
- 2 teaspoons Montreal Steak seasoning
- 2 pounds red potatoes, diced to 2" cubes
- 1 bag (8 ounces or so) baby carrots
- 2 15 oz cans beef broth or stock, unsalted is best. See Note.
- Dice vegetables to desired thickness: Potatoes, onion, and carrots are listed but you can also add peppers or mushrooms for flavor. Set aside.
- In a cast iron Dutch Oven, add 3-4 Tablespoons Vegetable Oil. Allow to heat over campfire (or on the stove at home)
- While the pan is heating, prepare roast by sprinkling Montreal Seasoning over both sides.
- When oil is glossy but not yet simmering, gently set down the roast and allow to sear. You will sear on all sides, so after one side is seared and no longer sticking to the pan, adjust with a pair of tongs. Grilling tongs work best for over a campfire.
- After roast is completely seared, quickly add broth.
- Add vegetables into pot.
- Add the rest of your seasonings.
- Mix seasonings gently and cover with the Dutch Oven Lid.
- Allow to cook, and if using a campfire place hot coals on top of the lid to encourage even heating. Cook at a medium heat for 2-3 hours.
- After 2 hours check potatoes and meat for done-ness. Potatoes should be fork tender, and the meat should be at 165 degrees prior to serving.
- If potatoes and vegetables cook thoroughly before the meat is done, gently remove them to a foil pan (if camping) or a plate and keep hot. Let the roast remain in the Dutch Oven until done. You can return the veggies to the pan, or serve separately.
If you only have regular salted beef stock or broth, omit the beef bullion cubes to prevent the roast from being too salty.
Always check meat temperature with a meat thermometer for the best food safety practices!
Amount Per Serving Calories 426Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 2mgSodium 2390mgCarbohydrates 61gFiber 6gSugar 8gProtein 11g
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