- 1 chicken - quartered (bone-in and skin-on)
- 3-4 cloves of garlic
- 2 sprigs of rosemary of your favourite herb
- salt and pepper
What you need:
skillet or cast iron pan
a rock — find one at your campsite or on a hike
Season your chicken with salt and pepper then place it skin side down in the pan, adding in a few cloves of garlic and sprigs of rosemary for extra flavour. Cover the chicken with foil then place your stone on top. Place the pan on the grill over medium-hot fire for approximately 20 to 25 minutes, or until the chicken is cooked through and the skin is browned and crispy.
Serve with biscuits and grilled Brussels sprouts.
Tip: Freeze your chicken in a bag before you head out on your trip. That way you won’t have to feel like you have to eat it the night you arrive.