Uploaded March 2020 | Updated September 2026, 2 weeks ago
Rosemary Lemon Chicken with Vegetables
(For a 12” Camp Oven)
Ingredients:
¾ - 1 lb. small red potatoes, rinsed & cubed (about 4 potatoes)
2 cups baby carrots
2 cups green beans, ends trimmed
6 chicken breasts, skinless & boneless (about 3 ½ lbs.)
3 tbsp. olive oil
4 tbsp. honey
1/3 cup fresh squeezed lemon juice, *divided
2 tbsp. chopped fresh rosemary
¾ tsp. ground black pepper
3 tsp. grated lemon peel
Directions:
1. Bring 1 gallon of water to boil in the camp oven. (approx. 24 briquettes under the oven)
2. Add potatoes, carrots and green beans. Cook 5-6 minutes. Drain water from oven and set aside vegetables.
3. Wipe inside of oven dry. Place oil and chicken breasts into oven and cook 7-8 minutes on each side. (There should be enough heat from briquettes placed earlier to finish cooking this recipe)
4. Add vegetables back into the oven, on top of the chicken breasts. Add all remaining ingredients, except 2 tablespoons of the *lemon juice.
5. Cover and cook for 5 minutes, or until the chicken is fully cooked and the vegetables are tender.
6. Remove from heat and add the reserved lemon juice. Serves 6. (1 chicken breast and ¾ cup of vegetables per serving)
7. Enjoy!!!
Rosemary Lemon Chicken with Vegetables
(For a 12” Camp Oven)
Ingredients:
¾ - 1 lb. small red potatoes, rinsed & cubed (about 4 potatoes)
2 cups baby carrots
2 cups green beans, ends trimmed
6 chicken breasts, skinless & boneless (about 3 ½ lbs.)
3 tbsp. olive oil
4 tbsp. honey
1/3 cup fresh squeezed lemon juice, *divided
2 tbsp. chopped fresh rosemary
¾ tsp. ground black pepper
3 tsp. grated lemon peel
Directions:
1. Bring 1 gallon of water to boil in the camp oven. (approx. 24 briquettes under the oven)
2. Add potatoes, carrots and green beans. Cook 5-6 minutes. Drain water from oven and set aside vegetables.
3. Wipe inside of oven dry. Place oil and chicken breasts into oven and cook 7-8 minutes on each side. (There should be enough heat from briquettes placed earlier to finish cooking this recipe)
4. Add vegetables back into the oven, on top of the chicken breasts. Add all remaining ingredients, except 2 tablespoons of the *lemon juice.
5. Cover and cook for 5 minutes, or until the chicken is fully cooked and the vegetables are tender.
6. Remove from heat and add the reserved lemon juice. Serves 6. (1 chicken breast and ¾ cup of vegetables per serving)
7. Enjoy!!!
