4.2 from 48 votes
Lemon Chicken and Potatoes in Foil
The most amazingly moist and tender chicken breasts cooked in foil packets - so easy and packed with tons of flavor!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- ½ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- lemon zest of 1
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 16 ounces red potatoes halved, baby
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 boneless skinless chicken breasts
- 1 lemon thinly sliced
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.
- Cut four sheets of foil, about 12-inches long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer.
- Fold 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.
- 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. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-30 minutes.*
- OPTIONAL: Preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred.
- Served immediately, garnished with parsley, if desired.
Cup of Yum
Notes
- *Cooking time will vary depending on the size and thickness of the chicken and/or potatoes.