LEMON CHICKEN WITH POTATOES

Preparation Time: 10 minutesCooking Time: 29 minutes

If you're looking for a simple campfire chicken recipe, this is the one for you. We first sear the skin side of your chicken pieces (feel free to use all thighs, all drums or a mixture of cuts) and then bake potato wedges, continuing to baste in lemon juice and butter until cooked through. You'll be amazed at the amount of flavor that comes from such a simple recipe.

Often, nothing is more satisfying than a simple roasted chicken. We use chicken pieces and roast them to perfection, basted in lemon juice, butter and its own juices. Simply Excellent!

Ingredients

  • 4 Large Idaho or Russet Potatoes, Cut into Length-wise Wedges
  • 4 Lbs Chicken Pieces (We suggest skin-on, and feel free to use all thighs, all drums, Quarters or Breasts for this)
  • 3 Tbsp Butter, softened
  • 2 Tbsp Vegetable or Extra Virgin Olive Oil
  • Juice from 3 Large Lemons (About 1/4 Cup)
  • 1 Tsp Salt
  • 1 Tsp Dried Oregano
  • 1 Tsp Dried Thyme
  • 1/2 Tsp Pepper

Instructions

  1. Preheat your Cast Iron Dutch oven to 350F Degrees
  2. Wash and cut potatoes in the wedges, lengthwise
  3. Pat Chicken Pieces Dry with a Paper Towel then lather all Chicken Pieces with softened butter
  4. In a small bowl, combine Oil, Lemon Juice, Salt, Pepper, Oregano, Thyme and mix well
  5. Use half of the oil mixture to coat the chicken pieces and the other half to coat your Potato Wedges
  6. First we'll sear the skin side of the chicken pieces by placing them skin side down in the Dutch Oven, close lid and bake Chicken only for 15 Minutes
  7. Open Lid, (don't flip chicken yet) and simply scoop up fat and juices with a spoon and baste chicken with juices. Close lid and continue Cooking another 10 Minutes.
  8. Open Lid again, flip your chicken pieces and add potatoes on top. Again, basting all ingredients with any fat and juices from the bottom.
  9. Close and bake another 25 Minutes or until your Potatoes are fully cooked.

Recent Content