Chicken 'n Dutch Oven Veggies

by Jorden Campbell

1/2 C butter
3-4 C Potatoes (Cut into 1-2 inch chunks, or use small garden potatoes)
1 Medium Onion, sliced into rings
10-15 Small Mushrooms
4 Cloves Garlic, minced
5 Carrots, sliced
3 lbs Chicken (drumsticks, thighs, wings, or breasts)
1/2 C Water
Salt, Pepper, and your chosen Chicken spice.  (I use Lowry's Seasoning Salt, or Montreal Chicken)

With a full bed of coals under the dutch oven, melt butter and sauté onion and garlic.  Add water, and layer the veggies with the carrots on the bottom, followed by potatoes, mushrooms and then the chicken. Cook at 350 degrees, but add 2 more coals on top than you normally would for 350 degrees.  This extra heat will brown the chicken and give the skin a little crispy touch.  Cook for 60-80 minutes, or until chicken is done.  With this recipe, it's important to make sure the chicken is done.  You will probably have to swap out some coals near the end to maintain a constant temperature.  The juices from the chicken will drip down and make the veggies taste amazing.

Enjoy!

Feeds 4-6 Adults.