Light charcoals and allow to become hot while you prepare the ingredients.
For the veg:
Cut an 'x' into the bottom of each trimmed Brussels sprout. Combine all vegetables with the oil, thyme, rosemary and seasoning. Toss to coat. Place in a 25 or 30cm Dutch oven. Set aside.
For the chicken:
Place the chicken in a 30cm or larger Dutch oven. Separate the skin from the breast. Stuff half the butter, thyme and lemon underneath the skin, on top of both breasts. Stuff the remaining butter, thyme and lemon into the chicken. Set aside.
Place a ring of hot charcoal on a stone or metal slab. Place the chicken on top of the charcoal, then place a ring of charcoal on the lid. Place the vegetables on top of the chicken, then cover the vegetable's lid with a ring of charcoal. Cook for 40 minutes. Meanwhile, prepare the bread and cake.
For the bread:
Combine the flour, salt and bicarb. Stir in the buttermilk. Knead briefly, then gather dough into a ball and place in a 20cm Dutch oven. Using a floured knife, score the top of the loaf with a cross. Cover with lid and set aside.
For the cake:
Line a 25cm Dutch oven with baking parchment. Dump the tin of cherry fruit filling into the bottom of the Dutch oven, then sprinkle the cake mix over top. Gently pour in the lemonade. Lightly drag a spoon over the top of the mixture to gently combine, but don't disturb the cherries at the bottom too much. Finally, sprinkle with chocolate chips and then cover with a lid.
Add new, hot coals to the chicken and veg ovens, both on the bottom and on the top. Once back in place with the new coals, place the cake on top of the veggies, then top the cake's lid with a ring of hot coals. Place the bread on top, then cover in coals.
Continue cooking for 30 more minutes. Remove from heat and uncover all four Dutch ovens at once. Serve and enjoy!