Do you ever struggle to find a quick throw together meal that tastes good and is nutritious? This is one of my favorites whether we’re at home or out camping. Here’s my recipe from our Saturday night Dutch oven cooking competition. (tutorial on how to cook with a Dutch Oven over an open fire) It was a tie in case you’re wondering who won.
This recipe is easily adaptable to whatever fresh vegetables you have on hand, making it different for each season. Because like a true pioneer, we try to use what’s in our garden, right? Food tastes better when it’s fresh and not shipped and refrigerated half way around the world, just one of the many benefits of a garden for body and soul.
For ease of clean up while we’re camping( less available water) I line my Dutch oven with aluminum foil, parchment paper works well too if you’re not keen on aluminum foil. Chop all of your vegetables approximately the same size so everything can cook evenly.
Here’s the basic recipe and feel free to swap out the veggies.
Dutch Oven Chicken Vegetable Bake
2 small sliced zucchini (I used one yellow squash and one zucchini)
1 diced onion
3 cloves minced garlic
2 bell peppers (I prefer one red and one green)
2 or 3 small to medium red potatoes
2 cut up boneless skinless chicken breasts
Sprinkle with sea salt, pepper, and your favorite dried herb mix.
Toss all of this in your Dutch oven and drizzle with olive oil.
Bake until everything is done, stirring half way through. Approximately 45 minutes in the Dutch oven or at 400 degrees in the regular oven. It’s crispier in the regular oven, but still delicious in the Dutch oven.
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We served this with garlic bread (using no-knead 5 minute a day bread), but I think it would be tasty in sweet potato tortillas as well.
Do you enjoy cooking over the campfire? What’s your favorite camping memory?
Dutch Oven Chicken Vegetable Bake
Ingredients
- 2 small sliced zucchini (I used one yellow squash and one zucchini)
- 2 diced onion
- 3 cloves minced garlic
- 2 bell peppers (I prefer one red and one green)
- 2-3 small to medium red potatoes
- 2 cut up boneless skinless chicken breasts
- Sprinkle with sea salt, pepper, and your favorite dried herb mix.
Instructions
- Toss all of this in your Dutch oven and drizzle with olive oil.
- Bake until everything is done, stirring half way through. Approximately 45 minutes in the Dutch oven or at 400 degrees in the regular oven. It's crispier in the regular oven, but still delicious in the Dutch oven.
- We served this with garlic bread (using no knead 5 minute a day bread), but I think it would be tasty in tortillas as well.
Hi Melissa, I’m glad I found you! Can’t stop reading! One question..if cooking on a wood fire how would it differ from the charcoal? I would like to make the biscuits for my first try. I like how you fold your dough. I do make them in my stove at home. Also I have been using CI for many moons! LoL..Ty and God Bless!
Hello, Jane!
Do you mean using wood coals instead of charcoal w/ the Dutch oven? You’ll have to play with it more depending upon what kind of wood you’re using, it might burn faster than the coals or slower depending upon how dry or seasoned it is. So it’s harder to give times or say how much wood equals what temperature, but definitely doable!
[…] Dutch Oven Chicken and Vegetable Bake […]
How many people will this recipe feed approximately? Also if you cook it in the oven, do you just bake it in a casserole dish?
You could bake it in the oven in a casserole dish. Holli, I’d say it feeds our family of 4 sometimes with leftovers depending how hungry we are.
Your dutch oven Chicken Bake sounds yummy. My husband is in charge of the DO and so far has only done stews and apple crisp type dessert. I look forward to the “bake”. Though without the aluminum foil. Cooking in aluminum foil is very bad for bone and brain health. Our days of cooking potatoes wrapped in aluminum foil at the edge of the firepit are over!!
[…] Chicken Vegetable Bake (in a Dutch oven) […]
[…] Chicken and Vegetable Bake […]
Uncle Otha would send us out to hunt squirrels as a boy. When we got back, he’d have a the potatoes, carrots, onions, and who knows what else in the pot. We dressed whatever we harvested and we’d eat squirrel (or possum) stew.
I miss Uncle Otha’s camp cooking.
Great post, Melissa! Thanks for sharing your recipe and stirring my pot of camp memories!
Todd, what an awesome legacy your Uncle left you with. I’ve never had squirrel. What does it compare to meat wise?
where can you find french onion soup mix that doesn’t have MSG in it. I am having trouble finding any bouillon without MSG or other yuck stuff in it.
Hey, Judith, here’s a link to make your own soup mix!
http://www.budget101.com/soup-mixes/onion-soup-mix-356.html
One word. Yum!
lol, Loree. It is pretty yummy, one of the dishes my kids don’t fuss about having to eat with lots of vegetables. 🙂
This recipe looks awesome and easy! Just bought a chicken recently, so I’ll keep this one in mind!
Let me know if you do! I’m all for easy and yummy. 🙂