Camp Cooking: Slow Cooked Lemon Chicken

Camp Cooking: Slow Cooked Lemon Chicken

This lemon chicken I made on my last camping trip turned out amazing! Great flavor and fall-of-the-bone tenderness. Once again utilizing the Dutch Oven for a slow cook to get the flavor really locked in and the meat extremely tender.

Difficulty: Easy-Intermediate

Time: 3 Hrs


Chicken Breasts, Broccoli, Mushrooms, Lemon, Onions, Chicken Stock, Salt, Pepper, Oregano, Rosemary, Minced Garlic

How to Cook

First take the chicken broth and pour it into your Overmont Dutch Oven. Mix in the salt, pepper, oregano, rosemary, and minced garlic. Then cut up your lemon and onions. Put half of the lemon in the Dutch Oven along with some onion. Stir.

Throw in the chicken breast making sure that they are mostly submerged in the mix. Put the cover on the Dutch Oven and suspend it high over a light fire with your Stansport Cooking Tripod. Have enough heat so that the Dutch Oven will slowly heat up and cook, but not so hot that the food cooks too fast. Let it slow cook for a total of 2 ½ hours.

While you are waiting, prep your broccoli (I used broccolini for this recipe) and slice up your mushrooms.

When there is 30 min left on the Dutch Oven throw in the broccoli in and let them soak in the flavor for 10-15 min. After this put the broccoli over the fire on your REDCAMP Cooking Grate to get a nice char to it.

While you are doing this set your Lodge Cast Iron Skillet over the side of the fire and melt some butter. Begin sautéing your mushrooms in salt, pepper, oregano, and garlic.

Once both your mushrooms and broccoli are cooked with a nice char, plate them. Serve some of your slow cooked chicken and enjoy your delicious meal.

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