Easy Foil Pack Lemon And Rosemary Chicken Dinner Recipe By Tasty

EASY FOIL-PACK LEMON AND ROSEMARY CHICKEN DINNER RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• In a small bowl, combine olive oil, both mustards, thyme, rosemary, lemon zest, salt, and pepper. Whisk and set aside.
• Cut four sheets of foil, about 14 inches (35 cm) long.
• Divide potatoes and carrots into 4 equal portions and add to the center of each foil.
• Drizzle with olive oil and season with salt and pepper.
• Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto the chicken. Top with lemon slices and fresh rosemary.
• 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 and carrots are tender, about 30 minutes. Cooking time may take longer depending on the thickness of the breast.
• Enjoy!

FOIL PACK CHICKEN AND RAINBOW VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F/200˚C.
• Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on a baking tray. (Try not to let the vegetables overlap too much so they roast properly.)
• Season with olive oil, salt, and pepper (to taste).
• Add sprigs of thyme and garlic clove halves on top of the vegetables.
• Tear off four pieces of aluminum foil, approximately 12 in x 12 in (30 x 30 cm).
• Lay down the foil and place the chicken breast in the center for each one.
• Season both sides of the chicken with olive oil, salt, pepper, and paprika (all to taste).
• Add sprigs of thyme and garlic clove on top of each chicken breast.
• Bring the top and bottom edge of the foil into the center and fold a couple of times. Fold in the left and right sides a couple of times to seal the foil pack.
• Place all 4 chicken foil packs on a baking tray.
• Bake for 30 minutes.
• Enjoy!

SKILLET CHICKEN WITH LEMON AND ROSEMARY

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.
• Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.
• Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.
• Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.