Enjoy this delicious Dutch Oven Chicken and Vegetables Camping Recipe. This meal is lower in carbs, depending on what vegetables you use.
Last weekend we went camping and ate the most incredible baked chicken and vegetables recipe. It was shared by our camping friends, Robin and Brad.
We quickly discovered that while there are several ingredients in this recipe, it requires little effort to make. The chicken and vegetables are all cooked in one pot, which also makes for easy clean-up.
This camping recipe can be customized with your favorite vegetables. Just add spices for an uncomplicated prep.
Why you will love this Roasted Chicken in a Dutch Oven
You will become an instant fan of this Chicken Breast in a Dutch Oven because it is:
- a hearty one pot meal
- easy to prepare
- customized with your favorite vegetables & spices
- can be made with chicken thighs or breasts
- lower in carbs
- easy to clean-up
Dutch Oven Chicken and Potatoes Recipe
This Dutch oven-roasted chicken with vegetables recipe calls for the following ingredients, although the vegetables and spices can be changed to your liking:
- chicken thighs or breasts (we prefer skinless and boneless)
- your favorite vegetables (we used sweet potatoes, carrots, and mushrooms)
- spices, such as seasoning salt, lemon pepper, or cajun seasoning
How to Roast Chicken and Vegetables While Camping
This simple Dutch Oven Chicken Breast recipe goes together quickly.
- prepare charcoal for the Dutch oven
- chop the vegetables
- dump in all the ingredients and add spices
Dutch Oven Baking Prep
|Dutch Oven Tip|
|Recipes like this chicken have a high water content, so the use of more coals will not burn the food. Extra coals will shorten the bake time.|
While the charcoal is prepping, start chopping! We start with the vegetables that will take the longest to cook and place them in the bottom of the Dutch oven as they are chopped.
Our first vegetable was carrots, which did not need chopping because we used packaged baby carrots. Next, we chopped the sweet potato and layered it on top of the carrots.
We added some spices on top of the root veggies. We sprinkled on onion flake, garlic powder, salt & pepper. Real onions can be used instead of dried minced onion.
Then we dumped the pre-sliced mushrooms on top of the carrots and sweet potatoes and added a 1/4 cup of water. The water keeps everything nice and moist!
Lay the chicken thighs out on top of the veggies. Finally, generously shake garlic powder, pepper, and seasoning salt on top.
Put the lid on the Dutch oven and bake. Place over a small circle of 6-8 hot coals. Spread 10-12 pieces of coals on the lid of the pot. Bake for 45 to 60 minutes or until everything is thoroughly baked.
Can I use any type of chicken in this recipe?
We use skinless and boneless thighs or breasts, but skin-on chicken pieces would also work. A small whole chicken can be used in the middle of the Dutch oven with the vegetables surrounding it. Extend the cooking time for a whole bird.
How do I adjust the recipe to bake at home?
The recipe can be made in your camping Dutch oven in your oven or on the grill. We oven bake it in an enamel-covered Dutch oven pot with the lid on at 350° for an hour.
We love this recipe!
This Dutch oven chicken thighs and vegetables recipe surpassed our Campfire Roasted Chicken as our favorite oven-roasted chicken with vegetables recipe. You really cannot mess it up!
We will definitely be making this chicken vegetable recipe on every camping trip from now on. We will probably make it with the same exact veggies each time.
It is so simple but so good. We need to try this dutch oven dinner at home.
update: We made this baked chicken and vegetables in the oven at home at it was pretty good!
I would not recommend making it in any other cookware because the cast-iron Dutch oven really adds to the flavor.
What veggies would you add to your version of this chicken vegetable recipe? What other Dutch Oven Chicken Recipes would you like us to make?
More Favorite Dutch Oven Recipes
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- sweet potato
- onion flakes
- garlic powder
- seasoning salt
- chicken thighs, boneless & skinless
- Prepare charcoal briquettes for the Dutch oven.
- Peel and chop the vegetable into chunks.
- Layer your vegetables in the dutch oven. We placed the carrots and then the sweet potatoes.
- Sprinkle the onion flake, garlic powder, salt, and pepper on top of the veggies.
- Layer the mushrooms on top.
- Add 1/4 cup of water.
- Layer the chicken thighs on top.
- Sprinkle generously with garlic powder, pepper, and seasoning salt.
- Place the lid on the Dutch oven.
- Place at least 6-8 hot coals under the pot and 10-12 coals on the lid of the Dutch oven.
- Bake for 50-60 minutes. Check chicken for doneness before serving.
Add more hot coals on top of the lid if you would like to shorten the bake time.
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Amount Per Serving: Calories: 425