Zesty chicken & taters in foil


Foil pack dinners are fabulous! There’s little or no work included, and clean up is very easy. And serving plates aren’t even required here. With your individual foil packet, each chicken breast is cooked on a bed of baby red potatoes, seasoned with a flavor-packed mixture of Dijon mustard, lemon, and herbs. When dinner is ready to serve, you get your own little packet of zesty goodness.

Now how simple was that?

LEMON CHICKEN AND POTATOES IN FOIL

INGREDIENTS:

3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp mustard
1/2 tsp dried thyme
1/4 tsp dried rosemary
Zest of 1 lemon
salt and pepper, to taste
16 oz of red potatoes, cut into halves
Kosher salt and freshly ground black pepper, to taste
4 boneless chicken breasts
1 lemon, thinly sliced
2 tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 375 degrees F.

1. While the oven is heating up, prepare the chicken breasts by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside.

2. In a small dish, mix 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste.
Cut four sheets of foil, about 12-inches long. Divide potatoes into 4 even portions and add to the center of each foil in a single layer.

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3. Gather up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.

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4. Close the sides of the foil over the chicken, closing completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-45 minutes.*

Notes: Cooking time will vary depending on the size and thickness of the chicken and potatoes.

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Recipe adapted from Damn Delicious 

Thank you again for your support by reading my posts. 🙂

 

 

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