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!
IngredientsFor 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
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!