LEMON CHICKEN and POTATOES in Foil

These moist, tender chicken breasts are cooked in foil packs – they’re so simple and full of flavor!

The best foil-pack dinners. The clean-up is a breeze and requires minimal effort. You don’t need to use serving plates.

Each chicken breast is cooked in a foil packet on a bed of red baby potatoes and seasoned with Dijon mustard, herbs, and lemon.

Each person will receive their packet of lemony goodness when ready to serve.

Ingredients

• Olive oil three tablespoons
• One tablespoon of Dijon mustard
• One tablespoon of whole-grain Mustard
• Half a teaspoon of dried thyme
• 14 teaspoons dried rosemary
• Zest of 1 Lemon
• To taste, add Kosher Salt and freshly ground Black Pepper
• 16 ounces Baby Red Potatoes, halves
• To taste, add Kosher Salt and freshly ground Black Pepper
• Four skinless and boneless chicken breasts
• One lemon thinly sliced
• Fresh parsley leaves, two tablespoons

Instructions

• Preheat oven to 375 degrees F.
• Combine two tablespoons of olive oil with the Mustard, thyme, and rosemary in a small bowl. Season to taste with salt and black pepper. Set aside.
• Four foil sheets, each about 12 inches long, should be cut. Divide the potatoes into four equal portions. Add one layer of potatoes to each foil.
• Fold all four sides of the foil packet. Sprinkle with the remaining one tablespoon of olive oil, and season to taste with salt and black pepper. Gently toss them together.
• Each packet should be topped with chicken. Use your finger or brush to apply the mustard mixture on both sides of the chicken. Add lemon slices to the top.
• Fold the sides over the chicken and seal the packets. Place the foil packets on a baking tray in one layer. Place in the oven and bake for 25-30 minutes, until the potatoes and chicken are cooked. *
• OPTIONAL: Preheat oven to broil. Open the packets and broil them for 2 to 3 minutes or until they are slightly charred and caramelized.
• If desired, garnish with parsley.