Ingredients:

  • 5 lb Boneless, skinless chicken thighs (cut into 1.5-inch pieces)
  • 5 lb Small baby potatoes (quartered)
  • 1 cup Mixed sturdy vegetables (e.g., sliced carrots, chopped broccoli, or bell peppers)
  • 1 medium Red onion, sliced thinly
  • 2 Tbsp Olive oil
  • 4 cloves Garlic, minced
  • 1 Tbsp Fresh lemon juice
  • 1 Tbsp Dried Italian seasoning blend
  • 1 tsp Kosher salt
  • ½ tsp Freshly ground black pepper
  • 4 slices Fresh lemon
  • Optional: 1 tsp Unsalted butter (per packet)

Instructions:

  1. Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat. Tear off four large sheets of heavy-duty foil (about 18x12 inches each). If desired, layer a piece of parchment paper inside each foil sheet to prevent sticking.
  2. Ensure the potatoes are cut uniformly into 1-inch (2.5 cm) pieces. Slice the chicken into pieces roughly the same size as the potatoes to ensure even cooking. Chop all other vegetables.
  3. In a large mixing bowl, whisk together the olive oil, minced garlic, lemon juice, dried herbs, salt, and pepper until well combined to create the marinade.
  4. Add the potatoes and sturdy vegetables to the bowl first. Toss thoroughly to coat. Add the chicken and red onion slices last, tossing gently until everything is evenly seasoned.
  5. Divide the seasoned mixture evenly among the four foil packets. Place the mixture slightly off-centre on the foil sheets, ensuring the potatoes are mostly on the bottom layer, closer to the heat source.
  6. Place one thin slice of fresh lemon and the optional knob of butter directly on top of the chicken in each packet.
  7. Bring the long edges of the foil together over the centre of the food. Fold the edges over tightly multiple times, then fold and crimp the side edges to create a tight, fully sealed pouch that traps all the moisture.
  8. Place the packets seam-side up on a baking sheet (if using the oven) or directly on the grill grates. Bake in the oven for 35–40 minutes, or cook on the grill over medium heat for 30–35 minutes.
  9. Carefully open one packet (beware of hot steam!) to check the chicken. The chicken should be opaque throughout, and the internal temperature must reach 165°F (74°C). The potatoes should be fork-tender.
  10. Once cooked, remove the packets from the heat and allow them to rest, sealed, for 5 minutes. This allows the juices to redistribute back into the chicken, ensuring maximum tenderness.
  11. Open the packets carefully, discard the lemon slice, and serve directly from the foil.