Experience summer all year round with this copycat recipe of our favourite Campfire Chicken. A complete treat for the whole family with juicy and flavorful chicken and veggies.
Chicken, corn, carrots, potatoes with herb and spices – a simple dish to prep. Cook this in the oven instead-but came summer I am sure to make this on the grill. Either way, this turned out incredibly amazing! My favourite Saturday lunch with a bottle of ice-cold beer.
INGREDIENTS
1 tbsp paprika
2 tsp onion powder
2 tsp salt
1 tsp garlic powder
1 tsp dried rosemary
1 tsp black pepper
1 tsp dried oregano
1 whole chicken, quartered
2 carrots, cut into thirds
3 red skin potatoes, halved
1 ear corn, quartered
1 tbsp olive oil
1 tbsp butter
5 sprigs thyme
How to make Copycat Campfire Chicken
Step 1: In a small bowl, place the paprika, onion powder, salt, garlic powder, rosemary, pepper, and oregano. Combine, then set aside a tbsp of this spice mix for later.
Step 2: Place the quartered chicken and the rest of the spice mix in a large ziplock bag. Marinate the chicken for at least an hour or overnight.
Step 3: When ready to bake, prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 4: To a bowl, add the carrots, potatoes, and corn. Drizzle with oil and add in the reserved 1 tbsp spice mix. Toss to coat.
Step 5: Heat oil in a large pan. Add the pieces of chicken and cook both sides until golden brown. When done, set the chicken aside.
Step 6: On a sheet of aluminium foil, place the chicken and vegetables, then, top with butter and thyme. Over the chicken and veggies, fold the foil over, cinching the edge to make sure that no air can escape. Place in the preheated oven and bake for about 45 minutes until thoroughly cooked.
Ingredients
- 1 tbsp paprika
- 2 tsp onion powder
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 whole chicken, quartered
- 2 carrots, cut into thirds
- 3 red skin potatoes, halved
- 1 ear corn, quartered
- 1 tbsp olive oil
- 1 tbsp butter
- 5 sprigs thyme
Instructions
Step 1: In a small bowl, place the paprika, onion powder, salt, garlic powder, rosemary, pepper, and oregano. Combine, then set aside a tbsp of this spice mix for later.
Step 2: Place the quartered chicken and the rest of the spice mix in a large ziplock bag. Marinate the chicken for at least an hour or overnight.
Step 3: When ready to bake, prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 4: To a bowl, add the carrots, potatoes, and corn. Drizzle with oil and add in the reserved 1 tbsp spice mix. Toss to coat.
Step 5: Heat oil in a large pan. Add the pieces of chicken and cook both sides until golden brown. When done, set the chicken aside.
Step 6: On a sheet of aluminium foil, place the chicken and vegetables, then, top with butter and thyme. Over the chicken and veggies, fold the foil over, cinching the edge to make sure that no air can escape. Place in the preheated oven and bake for about 45 minutes until thoroughly cooked.
