Thursday, August 8, 2013

Dutch Oven - One Pot Rosemary Chicken & Potatoes with Corn

- 8 chicken pieces, thighs and drumsticks, skin on
- 2 pounds red potatoes, quartered
- 4 ears corn, halved
- 4-6 sprigs fresh rosemary 
- black pepper
- seasoned salt
- butter

- 12" deep Dutch oven
- 15 coals below
- 20 coals above

Light the charcoal. While that is heating, Quarter potatoes, chop half the rosemary and place potatoes on the bottom of an oiled 12" deep Dutch oven, dust with chopped rosemary and liberal shakes of pepper and season salt. Shuck the corn, break in half and arrange radially in the pot. Place chicken skin side up in one layer above the corn, and dust liberally with pepper and season salt. Place a pat of butter or two on the top of each chicken piece, and cover with the lid. Put 15 coals on the bottom and 20 on the top; you want a nice crust on the chicken. Pour a cup of water into the bottom and let it cook until the chicken has reached 165 and the potatoes are tender, about 30 or 40 minutes. Serve with biscuits or cornbread.