Camp-fire Beer Pot-Roast Chicken with Roast Potato Halves

Right!  Time to get out the big black cast-iron pot, and cook a camp-fire roast chicken dinner – no oven required. 

A chicken pot-roast is delicious and easy to make, and even cooks quite quickly.  The flavours are amazing – this may be the most tender,  flavourful chicken you’ve ever had on a braai, and it comes with a rich, fragrant gravy.

To serve with the roast chicken, try some potato halves soaked in olive oil and braaied until crisp.  With a big summer salad and a glass of chilled white wine, you’ll have a feast! 

To pot-roast a chicken, you’ll need your faithful Dutch oven or potjie pot, and a  wood-fire with flames, especially at first. 

To cook the potatoes, you’ll need hot coals, so put them on when your chicken is nearly done.  It will take about an hour to roast a small chicken, slightly longer for a larger bird, and about 20 minutes grill time for the potatoes.

Beer Pot Roast Chicken

Serves 4

Oil for frying

1 small chicken

2 rashers of streaky bacon, chopped

2 medium onions, peeled and halved

3 cloves of garlic

1 beer

500 mls of boiling water, mixed with –

1 heaped Tbsp good quality chicken stock powder (I like Ina Paarman’s stock)

  • Wash and trim the chicken, pat dry with kitchen tissue
  • Heat a little oil in the pot over the flames, add the chicken and brown thoroughly.  Take time to do this, as this will add to flavour and appearance
  • Once the chicken is done to your satisfaction, remove it from the pot and set aside for a few minutes
  • Add the bacon, garlic and onions to the pot, arranging the onions cut side down in the centre, and letting the bacon and garlic fry briefly – don’t let the garlic burn, or it will be bitter
  • Return the chicken to the pot, placing it breast side down on top of the onions, and add the beer and stock
  • Cover with the lid, and leave to cook – it should simmer quite briskly

  • Remove the chicken from the pot, and carve
  • Serve with the gravy poured over the meat, which will be tender and succulent

Braaied Potato Halves

These potatoes are even good cold the next day.

Serves 4

4 potato (or one per person)

Olive oil

Freshly ground salt and pepper

Dried mixed herbs

  • Wash the potatoes and boil in their jackets until just tender – you should just be able to get a sharp knife through the centre – be careful not to overcook, or it will be difficult to braai them (if you cook them too much, I’d suggest proceeding with potato salad instead).
  • Drain the water and leave to cool
  • Split each potato in half lengthwise
  • Score each half with a sharp knife to allow all that gorgeous olive oil to soak in (or prick thoroughly with a fork), taking care not to go through the skins
  • Arrange on a plate, pour over some olive oil, rubbing it into the skins
  • On the cut side, grind over the seasonings, sprinkle with herbs, then turn the potatoes cut side down to soak in the oil
  • About 20 to 30 minutes before the chicken is done, place the potatoes on the grid over hot coals, starting with skin side down, and then turning them regularly
  • Serve with the chicken and gravy and a big green salad – oh, and don’t forget the wine!


Please do check out my new page on camp-fire bread making. Happy camping!!


15 responses to “Camp-fire Beer Pot-Roast Chicken with Roast Potato Halves

  1. Can’t wait to try Camp-fire Beer Pot-Roast Chicken with Roast tonight. After reading about your recipe, I went shopping and got all of the ingrediants. Let ya know how it comes out.


  2. Pingback: Up the Mountain Chicken in a Pot – Poule au Pot « Chica Andaluza

  3. I love chicken and this recipe looks so good and also the potatoes…have a great week


  4. Now how could we forget the wine?! That looks amazing, similar to a dish I´m posting soon that I did in the oven but yours has added outdoor smokey flavour! What a wonderful dish…pass the potatoes will you please? 😉


  5. yummy food my friend 🙂


  6. What a fabulous meal Linda – very much a comfort meal. Think I will get Pete to do us a chicken like this when he gets home from his business trip later this week.
    🙂 Mandy


  7. great chicken and i love these spuds. I did a chicken in my dutch oven on the wood stove yesterday, i stuffed it with oranges and onions, and cooked it over the fire for about 8 hours, then added some orange zest to the gravy!! DIVINE! I love the dutch oven cooking! great idea to add bacon i will do that next time too.. c


  8. This sounds wonderful, and the potatoes are beckoning me through the screen. 😉


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