Campfire Chicken Riganato
2 - 3lbs of chicken thighs, boned & skinned
1/4 cup olive oil
1 lemon - juiced
1 1/2 tspn kosher salt
1/4 tspn fresh ground pepper
1 large clove of garlic - minced
2 tspn dried oregano
1 - 2lbs red potatoes - rough cut
2 cups chicken broth
4 tbls unsalted butter
Cut the chicken into bite sized pieces.
In a mixing bowl whisk together the lemon juice and olive oil. Stir in the salt, pepper, garlic, and oregano. Store in a sealed container, and pack in your cooler.
In camp, cut up the potatoes. Tear off a large piece of heavy foil and line the bottom of a cast iron pan, with enough excess foil to either side to make a package when folded. Spread the marinated chicken, with all the marinade, into the bottom of the foil. Layer the potatoes over the chicken, and pour the broth over all. Place the butter on top equidistantly. Fold over the foil, making a tight package. Poke a few small holes in the top to allow steam to escape.
Place your pan over hot coals, and rotate every 15 minutes. Cook for 1 hour. Serve.
This is a very aromatic meal!