Recipe Background
Chicken and Potato Foil Dinner is a scrumptious meal with easy prep & clean-up — what more could you ask for? This dish consists of tender chicken marinated with a tangy mustard mixture, and a bed of fluffy baked potatoes. Chicken and Potato Foil Dinner is a quick way to enjoy flavorful chicken with a side of hearty potatoes. It’s a meal that can’t be beat!
Chicken and Potato Foil Dinner is a scrumptious meal with easy prep & clean-up — what more could you ask for? This dish consists of tender chicken marinated with a tangy mustard mixture, and a bed of fluffy baked potatoes. Chicken and Potato Foil Dinner is a quick way to enjoy flavorful chicken with a side of hearty potatoes. It’s a meal that can’t be beat!
Ingredients
For the mustard mixture:
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/2 teaspoon thyme dried
- 1/4 teaspoon rosemary dried
- zest of 1 lemon
- kosher salt to taste
- ground black pepper to taste
For the potatoes:
- 16 ounces baby red potatoes halved
- 1 tablespoon olive oil
- kosher salt to taste
- ground black pepper to taste
For the chicken:
- 4 chicken breasts boneless and skinless
- mustard mixture to taste
- 1 lemon thinly sliced
- 2 tablespoons parsley leaves optional, chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Combine 2 tablespoons of the olive oil, the Dijon mustard, the whole grain mustard, the thyme, the rosemary, and the lemon zest in a small mixing bowl. Season the mustard mixture to taste with salt and pepper. Set this mixture aside.
- Prepare four sheets of foil, each about a foot long.
- Divide the potatoes amongst the foil in a single layer on each piece of foil.
- Fold up the sides of each foil packet to contain the serving.
- Drizzle the potatoes with the remaining 1 tablespoon of the olive oil and gently toss to combine, seasoning with salt and pepper.
- Add the chicken to the top of each foil packet.
- With a basting brush or using your fingers, coat both sides of the chicken with the mustard mixture.
- Add the lemon slices to the top of the chicken.
- Fold the sides of the foil over the chicken to seal.
- Place all the packets on a baking sheet.
- Cook the foil packets until the chicken is cooked through (with an internal temperature of 165 degrees F) and the potatoes are tender, about 25-30 minutes.
- Carefully peel back the foil, garnish with the parsley, and serve!
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