Lemon Chicken and Potatoes in Foil
Description
If you do a lot of camping, this dish would be a perfect dinner. It could even be prepared in advance at home and carefully transported and refrigerated to your camping site. It has wonderful flavors and clean up is a cinch!
Ingredients
3 T. olive oil
1 T. Dijon mustard
1 T. whole grain mustard
1/2 t. dried thyme
1/4 t. dried rosemary
zest of 1 lemon
kosher salt, to taste
freshly ground black pepper, to taste
16 oz. baby red potatoes, halved
4 boneless, skinless chicken breasts
1 lemon, thinly sliced
2 T. chopped fresh parsley leaves
Directions
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Preheat oven to 375 degrees.(Can also be made on the grill.)
Wash potatoes; cut into halves. Wash chicken; pat dry with paper towels. Wash lemons; dry. Wash parsley; drain.
In a small bowl, combine 2 T. olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.
Cut 4 sheets of foil, each about 12 inches long. Divide potatoes into 4 equal portions; add to the center of each foil sheet in a single layer. Fold up all 4 sides of the packets; drizzle with remaining 1 T. olive oil; season with salt and pepper; gently toss to combine.
Open each packet and top each with chicken. Brush the mustard mixture onto both sides of the chicken; top with lemon slices. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed.
Place foil packets in a single layer on a baking sheet. Bake until the chicken is cooked through and the potatoes are tender, about 25-30 minutes.
*If desired, you could preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred.
Serve immediately. Garnish with parsley, if desired.
*** It may be easier to toss the potatoes with oil, salt and pepper in a bowl before putting them in the foil packets with the chicken.