Make-Ahead Dutch Oven Camping Chicken and Potatoes

At Home (15 minutes)

Pat the chicken dry. Mix olive oil, salt, pepper, smoked paprika, garlic powder, and dried thyme in a bowl. Rub it all over the chicken and the potato chunks. Place everything in a zip-top bag or airtight container and refrigerate for at least 4 hours, or up to 24 hours. The longer it sits, the deeper the flavor.

At Camp (45 minutes)

Get your coals going in a chimney. While they ash over, slice one yellow onion and smash three garlic cloves. Heat a tablespoon of oil in the Dutch oven over the bottom coals. Cook the onion and garlic for 2 minutes—just until fragrant.

Place the chicken thighs skin-side down in a single layer. Let them cook undisturbed for 5 minutes. The skin should turn deep golden brown. Flip and cook 2 more minutes. Add the potatoes in an even layer around and on top of the chicken. Pour in half a cup of low-sodium chicken broth. Tuck in a couple of rosemary sprigs if you have them.

Cover with the lid and arrange the remaining coals on top. Cook for 30 minutes. After 30 minutes, carefully remove the lid. Check the chicken’s internal temperature with an instant-read thermometer—it should read 165°F at the thickest part. Potatoes should be fork-tender. If the chicken needs more time, replace the lid and cook 5-10 more minutes. If the potatoes are done but the chicken skin isn’t crispy enough, remove the potatoes to a plate and cook the chicken uncovered for 5 minutes.

Visual and Texture Cues

When it’s done, the chicken skin is crackling and brown, the potatoes are golden on the edges and soft inside. The broth has reduced to a glossy sauce that coats the onions. The aroma is smoky, savory, with a hint of garlic and thyme.

Adapting for Grill or Camp Stove

On a grill, set up for indirect heat at 350°F. Place the Dutch oven on the grill grates, cover, and cook the same time. On a camp stove, use a heat diffuser if you have one, or keep the flame low and stir the potatoes once at 20 minutes to prevent sticking.