Impress your fellow campers with this super simple, but incredibly delicious Dutch Oven Peach Crisp, made with fresh peaches, oats, and brown sugar.
Dutch Oven Chicken with Lemon-Rosemary Potatoes
Aromatic and rich, Dutch oven chicken with lemon-rosemary potatoes, will soon be your camping favorite. Made with simple ingredients, this dish has a lot of flavor.
The side dish, potatoes, and main course, chicken, are cooked together in a single Dutch oven. The potatoes baste in the chicken juices, lemon, and fresh rosemary for extra flavor.
Pair this savory dinner with something sweet for dessert, like fresh fruit or a Dutch oven crisp. Serve the meal while you bake your crisp or pie in a tin inside the already preheated oven.
2 tablespoons oil, divided
1 whole chicken, cut into pieces
salt and pepper, to taste
8 to 12 new potatoes, quartered
3 shallots, thinly sliced
1/2 lemon, thinly sliced
6 cloves garlic, peeled
4 to 6 sprigs fresh rosemary
Heat a Dutch oven to 400 degrees F (205 degrees C).
In a bowl, toss together chicken pieces, 1 tablespoon oil, salt and pepper. Sear chicken on all sides in the hot Dutch oven until golden brown. Remove and set aside.
In a separate bowl, combine potatoes, shallots, lemons, garlic, rosemary, remaining 1 tablespoon oil, salt, and pepper.
Carefully place potato mixture in the bottom of the Dutch oven. Nestle the chicken in the vegetables, skin side-up. Roast the chicken, with the lid on, until the chicken is cooked to an internal temperature of 165 degrees F (74 degrees C) and the potatoes are tender, 30 to 40 minutes.