Cast Iron Smoked Paprika Chicken

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Get excited. At home I cook roast chicken on the regular. I always add in potatoes and carrots to the roasting pot because they cook amazingly when the chicken juices start filling the bottom of the pan. I wanted to see how well chicken would hold up over the campfire and it was PERFECT. I first thought, no way will this all cook at the same time, but I couldn’t be happier with the results. It was just like my Sunday roast chicken, but even better from the char of the pan. Enjoy. Seriously.

1 yellow potato, diced
1 carrot, diced
4 garlic cloves, diced
1 shallot, diced
2 tbsp olive oil
2 tsp smoked paprika
2 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/2 tsp ground pepper

Mix the oil and herbs in a bowl. Coat everything evenly. Distribute everything minus the chicken around the perimeter of the cast iron. Place the chicken skin side down in the center. .

Over the preheated fire, put the cast iron off the side of the direct flame, but where it's still getting heat. Cover with foil and rotate the pan a quarter clockwise every five minutes for twenty minutes. Uncover, flip the chicken over if the skin has crisped and the potatoes are soft. Use a fork to toss around the veggies so they cook evenly and leave it go another ten minutes. Take off the heat and left it all cool in the pan for ten minutes or so and serve. .

Serves 1-2