Prepare your ingredients, heat source and equipment as directed.

Preheat 12-inch cast iron Dutch oven to roast chicken at 400 degrees F using 29 campfire coals or charcoal briquettes. NOTE: You may need two sets of coals to finish the cooking process so be prepared to start the second batch of coals when the first set is about halfway burned out.

Season all sides of the chicken with salt and pepper.

Place all coals below the Dutch oven to create a medium-high heat for browning the chicken.

Pour olive oil in the bottom of the pre-heated pot.

Sear chicken with skin side down and flip it to brown all sides. It will take about 10 minutes to get the chicken a nice golden brown color, then, remove and set aside.

Add lemon juice and scrape up brown bits from the bottom of the pan.

Add onions, potatoes and garlic to the Dutch oven, stir to combine.

Place rosemary sprigs and lemon slices inside the dish over the potatoes, then top with chicken placing it in the pot with the skin side up. (You want to maintain a crispy skin.)

Cover with lid and bake at 400 F degrees (leaving 10 coals below the oven and moving 19 to the top of the lid) until the chicken is cooked through and the potatoes are tender, about 30 to 40 minutes. Turn oven and lid ¼ turns in opposite directions every 15 minutes or so to ensure even baking. NOTE: If the potatoes are not tender but the liquid is all absorbed, add a little water (or chicken broth if you have some on hand) and finish cooking until the potatoes are soft. A meat thermometer should read 165 F degrees at the meatiest part of the thigh.

Place vegetables on plate, top with chicken and spoon sauce over everything. Serve hot.