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Dutch Oven Roasted Chicken

This one-pot dish includes a whole roasted chicken, hearty potatoes and flavorful vegetables for a homestyle meal under the stars. Season the chicken with store-bought dry rub or make your own with our quick recipe below.  Make prep easier by coating the chicken in the dry rub at home and refrigerating it 1-2 days before your camping trip. Store and transport it in a sealed container, so that it’s ready to cook camp side. 

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Makes 4 servings.


Cast iron Dutch oven

Meat thermometer 

Ingredients for dry rub:

1 tbsp garlic powder

1 tbsp ground pepper

1 tbsp salt

1 tbsp mustard powder

1 tbsp chili powder

1 tbsp cumin

1 tbsp dried thyme

1 tbsp brown sugar

2 tbsps paprika

Ingredients for roasted chicken and vegetables:

½ cup dry seasoning rub

1 whole chicken, around 6 lbs.

½ cup unsalted butter

1 lb baby yellow potatoes, quartered

4 large carrots, peeled and chopped

1 yellow onion, peeled and quartered

Image by Bonchan

Steps for dry rub:

  1. Combine all ingredients.
  2. Coat chicken in dry rub and wrap it tightly with plastic wrap. Refrigerate chicken (a cooler is fine) at least one hour prior to cooking. 

Steps for chicken and vegetables:

  1. Melt butter in hot Dutch oven and add chicken, breast side down. Sear chicken for about 5 minutes. 
  2. Remove the chicken and set aside on a plate. 
  3. Add potatoes, carrots and onion in the pot. 
  4. Return chicken to pot, breast side up. 
  5. Cover pot and carefully arrange about 16 pieces of hot coals on the lid. 
  6. Cook for 1 – 1½ hours, rotating the lid a quarter turn every fifteen minutes, until the internal temperature of the chicken reads 165° degrees F and the drumsticks start to pull away from the breast. (You may need to add a few more hot coals to the lid after the first 45 minutes to maintain the heat.)
  7. Remove chicken from pot, carve, and serve with vegetables. 
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