1 whole chicken, about 3-4 pounds
2 pounds small red skin potatoes, halved
1 pound carrots, diced
2 medium yellow onions (1 ½ diced, ½ quartered)
1 head garlic, cut in half
2 stalks celery, halved
2 sprigs rosemary
3 tablespoons creole seasoning
1 can beer or 2 cups white wine (optional)
Set up a campfire with either wood or charcoal to place the black pot at least 6 inches above the flame. Have a separate group of charcoals burning to place on top of the pot
Take two quarters of one yellow onion, garlic, celery, and rosemary and stuff them into the cavity of the chicken. Generously cover the skin of the chicken with the creole seasoning.
Place the potatoes, carrots, and diced onions in the bottom of the pot and place the chicken on top. Place the lid on top followed by hot coals to completely surround the chicken with heat. A chicken of this size should cook in about two to two and a half hours over a campfire.
Not camping? Heat your oven to 375 degrees Fahrenheit and roast it with the lid on for an hour and a half to two hours.
If your veggies start to burn over your fire add a little beer or wine to braise them instead.