Scout Camp Chicken
Make that weekend camping trip even better with juicy chicken thighs - Sizzling on cast iron. You can't go wrong with this hearty cast iron meal.
Ingredients
- 4 Skin-on, bone in chicken thighs
- 1 C baby carrots
- 2 C baby yellow potatoes, halved
- 2 C yellow onion, large dice
- 2 ears of corn, cut into 1/4" rounds
- 2 TBSP Carolina Cooker Seafood Seasoning
- 2 TBSP Cooking oil
- Salt and Pepper
Directions
- With a smoldering fire or oven set to 400, using a 13” skillet, pour 2 tablespoons of cooking oil and coat the bottom of the skillet
- Place chicken thighs in the skillet skin side up
- Season skin liberally with salt, pepper and seafood seasoning
- Add in potatoes, onions, carrots and corn, season again with salt, pepper and seafood seasoning
- Place lid onto skillet and settle into the fire, add coals to the top of the lid to create an oven effect
- (alternatively bake in oven at 400)
- Check the skillet around 25m, cook until chicken reaches internal temperature of 165
- Serve and Enjoy
