There's nothing like the smell of a campfire and sizzling chicken to get the appetite going. Last summer, I threw this together on a rusty grate over open flames, and it was the best meal we had all trip.
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This recipe is all about simplicity and big flavor. You get crispy-skinned chicken thighs, tender potatoes, and a smoky, garlicky sauce that'll have everyone scraping the pan.
No fancy gear needed – just a cast iron skillet, a fire, and a little patience. It's rugged, honest food that tastes like adventure.
Why You'll Love This Recipe
About the Ingredients
4 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
Bone-in, skin-on keeps the meat juicy. You can use boneless, but adjust cooking time.
1.5 lbs (680g) baby potatoes, halved
Baby potatoes cook fast. Yukon Gold or red potatoes work too.
1 large onion, sliced
Yellow or sweet onion adds sweetness. Red onion works but is sharper.
4 cloves garlic, minced
Fresh garlic is key. Pre-minced is okay in a pinch.
2 tbsp olive oil
Use a high smoke point oil like avocado if cooking over high heat.
1 tsp smoked paprika
This gives the smoky flavor. Regular paprika is milder.
1 tsp dried thyme
Fresh thyme is even better – use 1 tbsp.
1/2 cup (120ml) chicken broth
Keeps things moist and makes a quick sauce. Use water if you must.
Salt and black pepper to taste
Don't skimp – it brings out all the flavors.
Tips & Tricks
- Pat the chicken dry before seasoning to get crispy skin.
- Don't crowd the skillet – give each piece room to brown.
- If the potatoes aren't tender when the chicken is done, cover the skillet and cook a few more minutes.
- Let the chicken rest 5 minutes before serving to keep it juicy.
Pro Tips
Step-by-Step Instructions
1. Prep the fire
Build a medium-hot fire and let it burn down to coals. You want a steady heat, not raging flames.
2. Season the chicken
Pat chicken dry, then rub with salt, pepper, and half the paprika and thyme. Let sit while you prep veggies.
3. Heat the skillet
Place a cast iron skillet over the coals, add olive oil, and let it shimmer. Use a grate if you have one for stability.
4. Brown the chicken
Add chicken skin-side down. Cook 5-6 minutes until golden brown. Flip and cook 4 more minutes. Remove to a plate.
5. Cook the potatoes
Add potatoes and onions to the skillet. Cook 8-10 minutes, stirring occasionally, until they start to brown and soften.
6. Add garlic and spices
Stir in garlic and remaining paprika and thyme. Cook 1 minute until fragrant.
7. Return chicken
Nestle chicken back into the skillet, skin-side up. Pour in broth. Cover with a lid or foil.
8. Simmer until tender
Cook 15-20 minutes, until potatoes are fork-tender and chicken reaches 165°F (74°C) internal. Uncover last 5 minutes to crisp skin.
9. Rest and serve
Let rest 5 minutes. Spoon pan juices over everything and serve hot.
Delicious Variations
- Swap chicken for smoked sausage or pork chops – adjust time.
- Add bell peppers or green beans for extra veggies.
- Use sweet potatoes for a different flavor profile.
How to Store Campfire Skillet Chicken and Potatoes
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze in a sealed container for up to 2 months. Thaw overnight in fridge.
Reheating
Reheat in a skillet over medium heat with a splash of broth until hot.
Frequently Asked Questions
Q: Can I make this indoors?
Yes, use a cast iron skillet on a stovetop over medium-high heat. Follow the same steps, but reduce cook time slightly.
Q: How do I know when the chicken is done?
Use a meat thermometer – it should read 165°F (74°C) in the thickest part.
Q: Can I use chicken breasts instead?
Yes, but they dry out faster. Use boneless breasts and cook until 165°F, about 15 minutes.
Q: What if I don't have a cast iron skillet?
Any heavy skillet works, but cast iron is best for even heat. If using nonstick, watch the heat.
Fire up your skillet and give this a go – it's a meal that'll make you forget the city. Keep exploring.
Campfire Skillet Chicken and Potatoes
Campfire Skillet Chicken and Potatoes is a smoky, one-pan dinner that's ready in under an hour, perfect for outdoor cooking.
🧂 Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
- 1.5 lbs (680g) baby potatoes, halved
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 cup (120ml) chicken broth
- Salt and black pepper to taste
📋 Instructions
- 1Prep the fire — Build a medium-hot fire and let it burn down to coals. You want a steady heat, not raging flames.
- 2Season the chicken — Pat chicken dry, then rub with salt, pepper, and half the paprika and thyme. Let sit while you prep veggies.
- 3Heat the skillet — Place a cast iron skillet over the coals, add olive oil, and let it shimmer. Use a grate if you have one for stability.
- 4Brown the chicken — Add chicken skin-side down. Cook 5-6 minutes until golden brown. Flip and cook 4 more minutes. Remove to a plate.
- 5Cook the potatoes — Add potatoes and onions to the skillet. Cook 8-10 minutes, stirring occasionally, until they start to brown and soften.
- 6Add garlic and spices — Stir in garlic and remaining paprika and thyme. Cook 1 minute until fragrant.
- 7Return chicken — Nestle chicken back into the skillet, skin-side up. Pour in broth. Cover with a lid or foil.
- 8Simmer until tender — Cook 15-20 minutes, until potatoes are fork-tender and chicken reaches 165°F (74°C) internal. Uncover last 5 minutes to crisp skin.
- 9Rest and serve — Let rest 5 minutes. Spoon pan juices over everything and serve hot.
Liam covers outdoor adventure and gear reviews, with a focus on ultralight backpacking and wilderness survival. He writes from personal trial and error, emphasizing safety and practical experience.
