Copycat Campfire Chicken Recipe By Tasty

COPYCAT CAMPFIRE CHICKEN RECIPE BY TASTY

Steps:

• Combine paprika, onion powder, salt, garlic powder, rosemary, pepper, and oregano in a small bowl and mix well. Reserve 1 tablespoon of the spice mix and set aside.
• In a large ziplock bag, place the quartered chicken and spice mix. Marinate for 1 hour or overnight.
• Preheat the oven to 400˚F (200˚C).
• Add the carrots, potatoes, and corn to a bowl and drizzle with oil and remaining 1 tablespoon of spice mix and toss until thoroughly coated.
• Heat a large pan with oil over high heat. Add the chicken pieces and cook until golden brown on both side. Set aside.
• Place the chicken and veggies on a sheet of aluminium foil. Top with butter and thyme. Fold the foil over the chicken and vegetables and cinch the edge so that no air can escape.
• Bake for 45 minutes, or chicken is completely cooked.
• Enjoy!

COPYCAT OLIVE GARDEN CHICKEN GNOCCHI SOUP RECIPE BY TASTY

Steps:

• In a large pot, heat the oil over medium-high heat until shimmering. Add the onion, carrots, and celery and sauté until tender, about 6 minutes.
• Add the garlic and chicken and toss to incorporate, then pour in the chicken stock and season with the salt, garlic powder, onion powder, pepper, and thyme. Bring to a boil and cook for about 10 minutes, until fragrant.
• Stir in the half-and-half and gnocchi and cook for 2 minutes, until beginning to thicken slightly.
• In a small bowl, whisk together the cornstarch and water.
• Reduce the heat to medium-low. Stir in the cornstarch slurry and cook for another 3 minutes, until the soup has thickened. Stir in the spinach, then remove the pot from the heat.
• Ladle the soup into bowls and garnish with the Parmesan cheese, then serve immediately.
• Enjoy!

CAMPFIRE STICKY CHICKEN

Steps:

• Before you leave home, cut the chicken into 1-inch cubes.
• Wrap the cubes in a packet of heavy-duty foil, then freeze.
• Just before leaving for your trip, loosely wrap the frozen packet in a second layer of foil.
• The chicken will keep for 24-36 hours.
• When you're ready to cook, combine all ingredients (breaking up the frozen chicken cubes as needed) in a frying pan set over a medium campfire.
• Cook, stirring often, until the chicken is cooked through, about 20 minutes.
• Can be served with quinoa, couscous or brown rice.