Lemon Chicken And Potatoes In Foil Recipes

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FOIL-PACKET LEMON CHICKEN WITH FINGERLING POTATOES



Foil-Packet Lemon Chicken with Fingerling Potatoes image

A wedge of lemon gives this chicken dinner a big burst of flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 skinless, boneless chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground pepper
1 1/2 pounds fingerling potatoes, sliced 1/4 inch thick
2 lemons (1 juiced, 1 cut into 4 wedges)
1/4 cup extra-virgin olive oil
3 shallots, sliced 1/4 inch thick
8 sprigs thyme

Steps:

  • Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty foil on a work surface. Generously season the chicken with salt and pepper. Toss the potatoes, lemon juice, 3 tablespoons olive oil, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
  • Divide the potatoes and any juices among the foil sheets, mounding them in the middle. Top evenly with the shallots, thyme and lemon wedges. Top each mound with a chicken breast. Brush the chicken with the remaining 1 tablespoon olive oil. Bring the short ends of the foil together and fold to seal, then fold in the sides.
  • Grill the foil packets seam-side up, 8 minutes. Flip the foil packet, gently press down and continue grilling until the chicken is cooked through and the potatoes are tender, about 6 more minutes.

LEMON, POTATO AND FETA FOIL PACK



Lemon, Potato and Feta Foil Pack image

We channeled the savory and comforting lemon potatoes on the menu of so many Greek restaurants for this grilled foil pack. It's an easy side dish to serve alongside grilled seafood or poultry. Grilling in foil caramelizes the potatoes and onions and keeps cleanup to a minimum.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 lemon
1 pound new potatoes, preferably a mix of yellow and red, halved
1 medium onion, thickly sliced
4 garlic cloves, crushed and peeled
3 tablespoons fresh oregano leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 ounces feta, cut into 1/2-inch cubes
2 tablespoons chopped fresh parsley leaves

Steps:

  • Prepare a grill to medium-high heat (about 450 degrees F). Halve the lemon. Cut one half into quarters and thinly slice. Set the other half aside.
  • Add the sliced lemon to a large bowl along with the potatoes, onion, garlic, oregano, red pepper flakes, 1 teaspoon salt and a generous grinding of black pepper. Drizzle with the olive oil and toss well.
  • Spread the potatoes in the middle of a piece of heavy-duty aluminum foil that's about 30 inches long. Scatter the feta cubes over top. Bring up the long sides of the foil and fold a seam in the center. Fold the ends in to seal the ingredients; make the seal as airtight as you can, but don't wrap the ingredients to snuggly; you want some room for the air to circulate around them as they cook.
  • Place the packet on the grill grate. Grill, covered, moving the packet occasionally so it cooks evenly, until the potatoes are caramelized and cooked through, 20 to 25 minutes. (You should be able to hear the potatoes sizzling in the packet as they cook.)
  • Carefully unwrap the potatoes and squeeze the remaining lemon half over top. Serve sprinkled with parsley.

LEMON CHICKEN AND POTATOES IN FOIL



Lemon Chicken and Potatoes in Foil image

Make and share this Lemon Chicken and Potatoes in Foil recipe from Food.com.

Provided by Jo SB

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 lemon, zest of
kosher salt & freshly ground black pepper, to taste
454 g baby red potatoes, halved
4 boneless skinless chicken breasts
1 lemon, thinly sliced
2 tablespoons chopped fresh parsley leaves

Steps:

  • 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 30cm 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.

Nutrition Facts : Calories 322, Fat 13.7, SaturatedFat 2.1, Cholesterol 75.5, Sodium 230.5, Carbohydrate 21.9, Fiber 3.3, Sugar 1.3, Protein 27.9

GREEK LEMON CHICKEN AND POTATOES



Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  • Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
  • Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
  • Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
  • Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
  • Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

LEMON CHICKEN FOIL PACKET DINNER



Lemon Chicken Foil Packet Dinner image

Chicken breast with red potatoes, fresh green beans, fresh grated garlic season with Italian season, salt, black pepper, garlic powder, and parsley flakes. Drizzle each foil packet with olive oil and top each packet with lemon slices.

Provided by Krystle C.

Categories     < 60 Mins

Time 1h

Yield 4-7 serving(s)

Number Of Ingredients 10

1 -2 lb chicken breast
1 1/2 lbs fresh green beans
1 lb red potatoes
1 -2 teaspoon fresh garlic
1 -2 teaspoon italian seasoning
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons garlic powder
1 -3 lemon
1 tablespoon olive oil

Steps:

  • First Preheat your oven to 400 degrees. Then clean off your chicken breast, your red potatoes, and fresh green beans.
  • Next cut your red potatoes into slices, cut your fresh green beans in half, and chop up your fresh garlic. Then cut your lemons into slices and set asisde for later.
  • Place each chicken breast on a sheet of Aluminum foil then place the slice red potatoes around the chicken breast. Place the cut green beans on the potatoes, then sprinkle the chop garlic on top of the green beans and potatoes.
  • Seaon each foil packet with Italian seasoning, the salt, the black pepper, the garlic powder , then drizzle each packet with olive oil, and top each one with 2-3 slices of the lemon slices you sliced earlier.
  • Then put the foil packets into a baking pan and place it in the oven to bake for 30-35 minutes. You can also grill the foil packet as well for 30-35 minutes.
  • After 30-35 minutes take out the foil packet place it on a plate and enjoy but be careful because the foil gets extremely hot. This foil packet dinner is so yummy that everybody can enjoy.

Nutrition Facts : Calories 368.6, Fat 14.5, SaturatedFat 3.6, Cholesterol 72.6, Sodium 975.5, Carbohydrate 32.9, Fiber 7.3, Sugar 7.4, Protein 29.4

LEMON CHICKEN AND POTATOES IN FOIL



LEMON CHICKEN AND POTATOES IN FOIL image

Number Of Ingredients 9

3 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 Zest of lemon
1 Kosher salt and freshly ground black pepper, to taste
1 pound baby red potatoes, halved
4 boneless, skinless chicken breasts
1 lemon, thinly sliced
2 tablespoons chopped fresh parsley leaves

Steps:

  • 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.*
  • Served immediately, garnished with parsley, if desired.

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



Easy Foil-Pack Lemon And Rosemary Chicken Dinner Recipe by Tasty image

Here's what you need: olive oil, whole grain mustard, dijon mustard, dried thyme, dried rosemary, lemon zest, salt, ground black pepper, baby red potatoes, carrots, boneless, skinless chicken breasts, lemon, fresh rosemary, fresh parsley leaf

Provided by Ochi Scobie

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon whole grain mustard
1 tablespoon dijon mustard
½ teaspoon dried thyme
¼ teaspoon dried rosemary
1 lemon lemon zest
¼ teaspoon salt
¼ teaspoon ground black pepper
8 baby red potatoes, quartered
4 carrots, large, sliced
4 boneless, skinless chicken breasts
1 lemon, thinly sliced
1 stalk fresh rosemary
2 tablespoons fresh parsley leaf, chopped

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!

Nutrition Facts : Calories 600 calories, Carbohydrate 66 grams, Fat 13 grams, Fiber 8 grams, Protein 53 grams, Sugar 6 grams

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