Dutch Oven Chicken and Potatos

So we went camping this past weekend and I decided it was time to pull out the old dutch ovens.  I use to use my ovens quite a bit, but over that last few years it became almost a no go.  So I actually pulled them out a couple of weeks ago and did some cobblers at the father and son outing.  This allowed me to get them all prepped and ready to go for last weekend.  So the great thing about a good seasoned dutch oven is that you can cook anything in them.  I cooked stuff from cobblers to roasts to sweet rolls.  I have even thrown the lid upside down in a fire and scrambled eggs on top.  A good oven can cook anything you want and should never be lined.  They make these handy oven liners that make clean up a breeze, but it doesn't give the true dutch oven flavor.  The worst part of dutch oven cooking is the clean up so I can see the value of these liner, but true cookers won't use them.

Ingredients:
1 cut up chicken or 2 1/2 lbs of boneless, skinless breasts
1 1/2 cups flour
1 tsp salt
1 tsp pepper
1 tsp basil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
5-7 cut up potatos
1lb carrots
1 large sliced onion
oil for oven
1 bottle of you favorite BBQ Sauce

Directions:
Place all the spices and flour in a large ziploc bag.  Shake chicken in bag until thourougly covered.  Place chicken pieces in a hot oiled oven and brown both sides of the chicken.  Then place the cut up vegetables in the same oven with the chicken.  Check every 15 to 20 minutes stir the pot to prevent burning.  It will take anywhere from 40-60 minutes to cook the potatos and carrots.  I add the BBQ sauce to the pot in the last 20 minutes. 

Notes:
I place 8-10 coals on the bottom and 12-16 on the top.  I always turn my pot 1/4 turn every time I check it to prevent hot spots.  If you are buying charcoal, buy Kingford.  I am not a brand specific shopper, but believe me, don't waste your time with bad charcoal (it will just make the experience frustrating).