0
Shares

Campfire Garlic and Tomato Chicken

0.0/5 rating (0 votes)
  • Ready in: 20 minutes prep; 30 minutes over fire
  • Serves: 4
  • Complexity: easy
Campfire Garlic and Tomato Chicken

In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.

Ingredients

  • 2 chicken breasts, 4 chicken thighs or 8 drumsticks, from Misty Knoll, Tangletown Farm, Maple Wind Farm, or a whole local chicken you’ve cut in parts
  • 1 pint cherry tomatoes
  • 4 cloves garlic, peeled and smashed
  • 12 sprigs fresh thyme, rosemary, and oregano
  • tin foil

Directions

Place each chicken breast (or thigh or two drumsticks) in the center of a square of tin foil. Top with cherry tomatoes, smashed garlic, and fresh herbs. Fold the sides of the tin foil in over the top of the chicken. Bring the top and bottom ends of the foil together and fold one over the other, continuing to fold down until a tight packet envelops the chicken and toppings. Place each packet over medium-high heat toward the outer edge of the fire. Cook until the chicken is cooked through, 30 minutes or so, rotating every 5 minutes. This recipe feeds four people.

Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.