FOIL-PACKET LEMON CHICKEN WITH FINGERLING POTATOES
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
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 CHICKEN FOIL PACKET DINNER
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
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
EASY FOIL-PACK LEMON AND ROSEMARY CHICKEN DINNER RECIPE BY TASTY
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
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
FOIL-WRAPPED TERIYAKI CHICKEN WITH SCALLIONS AND LEMON
A foil-wrapped "bake and serve" dinner is like a small, sealed envelope that allows the chicken to steam in its own flavorful juices. It requires very little fat for cooking and the flavors are very clean. The packets can be assembled in advance and cooked just before serving. In this recipe, we focus on a tasty kicked-up teriyaki sauce to bring the chicken and vegetables to life. I make these in the morning and store them in the fridge. There's nothing like getting home after a long day and just baking and serving dinner!
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Get ready: Arrange 2 shelves in the upper and lower middle areas of the oven at a fair distance from one another; the foil-enveloped chicken will need some room to puff and expand as it cooks. Preheat the oven to 400 degrees F.
- Make the teriyaki: In a medium bowl, whisk together the garlic, teriyaki sauce, rice wine vinegar, ginger, mustard and black pepper.
- Wrap the chicken and vegetables: Spread two 12-inch layers of tinfoil on a flat surface. Fold each piece of foil in half. Open the foil at the seam and use 1 tablespoon of the butter to grease the middle of each. Place the scallions, zucchini and lemon slices in the middle of each. Season the chicken with salt on both sides. Place the chicken in the middle on top of the vegetables. Top with more lemon slices and scallions.
- Fold the two sides of each foil towards the chicken so it is like a large envelope with sealed sides and only the top part is open. There should be enough room left around the sides to allow for the steam to build up as it cooks, like a loose envelope around it. Spoon half of the teriyaki sauce in each of the packets. Close the tops and fold them down 3 to 4 times to ensure they're closed, leaving a little room between the chicken and the foil.
- Cook and serve: Place the chicken on a baking sheet, place in the lower rack of the oven and cook, undisturbed, until the "envelopes" begin to puff, 22 to 25 minutes. Remove from the oven and poke a thermometer in the center of the chicken breasts to assure they are cooked; they should register 165 degrees F. If not, cook a few minutes more. Remove from the oven, cut open the foil packets and dig in.
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LEMON CHICKEN AND ZUCCHINI FOIL PACKS RECIPE
From pillsbury.com
4.5/5 (33)Category EntreeServings 4Total Time 50 mins
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray. Cut zucchini in half lengthwise and again crosswise into 1 1/2-inch pieces.
- In small bowl, mix zucchini, thyme leaves, lemon peel and salt; toss to combine. Place chicken breast on center of each sheet of foil; season with lemon pepper. Dividing evenly, spoon zucchini mixture around each chicken breast. Top each chicken breast with 2 lemon slices and 1 tablespoon butter.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill. Carefully fold back foil, and garnish with shredded Parmesan cheese.
LEMON CHICKEN & ASPARAGUS FOIL PACKS - CREME DE LA …
From lecremedelacrumb.com
4.4/5 (82)Total Time 30 minsCategory Main CourseCalories 148 per serving
- Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.
- Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
- Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
- Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
LEMON-BASIL CHICKEN BREAST FOIL PACKETS - SOUTHERN LIVING
From southernliving.com
- Preheat a gas grill to medium (350°F to 400°F). Cut 4 (18- x 12-inch) sheets of heavy-duty aluminum foil, and spray 1 side with cooking spray.
- Stir together pasta, cherry tomatoes, oil, and 1 teaspoon of the kosher salt. Divide pasta mixture evenly, and place in the center of the sprayed side of each foil sheet.
- Season chicken breasts with pepper and remaining 1 1/4 teaspoons salt. Place 1 breast on top of pasta mixture in each packet. Stir together butter and lemon zest. Spread about 1 tablespoon butter mixture over each chicken breast.
- Bring up both long sides of foil until edges meet. Fold over 1/2 inch; close and seal edges. Fold over 1/2 inch again to further seal. Fold each short side over 1 inch to close and seal edges; fold over 2 more times to completely seal. Repeat with other packets.
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