Lemon Chicken Foil Packet Dinner Recipes

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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

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

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.

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