Campfire Chicken Thighs
8 chicken thighs
Drizzle of olive oil
4 cloves of garlic
1 large red onion, cut into wedges (8 pieces)
2 Tbsp dried herbs (thyme, rosemary, etc.)
salt and pepper
Place chicken thighs on a large piece of tin foil (depending on how big your fire pit is, you might want to divide the thighs onto 2 or 3 pieces of tin foil to make the packages easier to place and handle in the fire).
Rub the chicken thighs with olive oil. Then rub with salt, pepper and mixed herbs. Place garlic cloves and quartered red onion on the tin foil with the chicken. Close up the tin foil into tight, leak proof packages. You may need to use another layer of tin foil just to be sure.
Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire.
After about 40 minutes, remove the tin foil packages from the fire. Open and check that the chicken is cooked (juices should run clear when you cut into the thigh meat next to the bone).