One-pot meals often get a bad reputation—the kind where everything is tossed together and ends up tasting the same. But the Lodge Cast Iron Cook-It-All transforms one-pot cooking into something worth celebrating.
The two-piece Lodge Cook-It-All includes a reversible grill/griddle and a wok-style lid that doubles as an oven. That combination lets you sear and roast in the same pan—perfect for a flavorful, multi-textured meal.
And yes, you can use it over a campfire, which is my favorite place to cook. The Cook-It-All is designed for outdoor heat and makes it easy to get crisp skin on chicken while finishing the meat gently with top heat.
Disclosure: Lodge Cast Iron sponsored this post. Opinions are my own.
Season the chicken and potatoes
Start by making a savory rub for the chicken. I mixed olive oil with salt, smoked paprika, herbes de Provence, black pepper, and minced garlic. If you prefer a store-bought seasoning, combine 1 tablespoon of the blend with 3 minced garlic cloves and 3 tablespoons of olive oil for the same effect.
Coat the chicken well with the rub and let it sit while you build your campfire or heat your grill.
Season the potatoes at the same time. I like small rainbow potatoes for color and variety; the purple varieties also add extra antioxidants. Toss the potatoes with olive oil, minced garlic, and a sprinkle of kosher salt so they pick up flavor while cooking.
Check your campfire temperature
Before you set the Cook-It-All on the coals, check that the fire is at the right temperature. If the coals are so hot you can’t comfortably hold your hand above them, they’ll likely burn the chicken exterior long before the meat is cooked through.
Create a layer of medium-hot coals. A good test is to hold your hand above the coals for about 6–8 seconds—if that’s comfortable, you’re ready.
Place the chicken on the grill plate skin-side down along with the seasoned potatoes. Grill for roughly 4–6 minutes to develop color and grill marks, then flip the pieces.
To finish, turn the Cook-It-All into a small roasting oven by inverting the lid and placing it over the grill pan. Add coals on top of the lid to create even heat from above. The enclosed environment traps steam from the chicken drippings, keeping the meat juicy while infusing extra flavor into the potatoes.
Continue cooking for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Use a meat thermometer for accuracy.
When you remove the lid, the chicken should be juicy with crisp skin and the potatoes tender and flavorful. This approach produces a balanced, one-pan campfire meal that’s simple yet impressive.
Learn more about the Lodge Cast Iron Cook-It-All in the product review.
Cast Iron Grilled Chicken with Rainbow Potatoes
Ingredients
Grilled Chicken
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp herbes de provence
- 1 tsp black pepper
- 6 pieces chicken
Garlic Potatoes
- 1 lb small rainbow potatoes
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1 tsp kosher salt
Instructions
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Combine the chicken rub ingredients.
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Trim excess fat from the chicken and coat it liberally with the rub.
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Toss the potatoes with olive oil, minced garlic, and salt.
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Place the Lodge Cast Iron Cook-It-All grill pan over medium heat or on medium coals.
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Arrange the chicken skin-side down on the grill plate and add the potatoes. Grill for 4–6 minutes to develop color.
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Flip the chicken, cover with the inverted lid, add coals on top if using a campfire, and cook 15–20 minutes until the chicken reaches 165°F (74°C).
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Remove from heat and serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.