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Dutch Oven BBQ Chicken & Potato Bake

This Dutch Oven BBQ Chicken & Potato Bake is the kind of campground dinner that feels hearty and satisfying without requiring a lot of fuss.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 pound potatoes diced into 1-inch pieces
  • 1 small onion diced
  • 1 cup BBQ sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese optional
  • Chopped green onions for garnish optional

Method
 

Campground Dutch Oven Method
  1. Preheat a 12-inch Dutch oven over medium campfire coals.
  2. Add olive oil and the diced chicken. Cook for 4-5 minutes until lightly browned.
  3. Stir in the potatoes and onion.
  4. Sprinkle with garlic powder, paprika, salt, and pepper.
  5. Pour the BBQ sauce over the mixture and stir until everything is evenly coated.
  6. Cover the Dutch oven and cook for 30-35 minutes, stirring once or twice, until the potatoes are tender and the chicken reaches 165°F.
  7. If using cheese, sprinkle it over the top during the last 5 minutes of cooking and cover until melted.
  8. Garnish with green onions before serving.
Home Kitchen Method
  1. Preheat oven to 375°F.
  2. Combine chicken, potatoes, onion, seasonings, olive oil, and BBQ sauce in a greased 9x13-inch baking dish.
  3. Cover with foil and bake for 35-40 minutes.
  4. Remove foil, top with cheese if desired, and bake an additional 5 minutes.
  5. Serve hot.

Notes

Recipe Tips
  • Chicken thighs stay especially moist during campfire cooking.
  • Baby potatoes work well and require little prep.
  • Use your favorite BBQ sauce to customize the flavor.
  • Add bell peppers during the last 15 minutes for extra vegetables.
  • Leftovers reheat well for lunch the next day.
Storage
Store leftovers in an airtight container in the campground refrigerator or cooler for up to 3 days. Reheat in a skillet, microwave, or covered Dutch oven.