To make your evening meal go faster, prep these chicken and vegetable packets early in the day and refrigerate until it's time to pop in the oven. This cooking time will yield nicely done chicken and vegetables with a little texture. If you prefer your vegetables softer, use boneless, skinless chicken thighs, and cook about 15 minutes longer. For the summer, this recipe will also adapt to the grill—just be sure to use a grill thermostat for best results.
Ingredients
- heavy duty aluminum foil:
- boneless, skinless chicken breasts: 3 piece (5 ounce)
- salt and freshly ground black pepper: (to taste)
- olive oil: 2 Tbsp
- garlic: 1 Tbsp (minced)
- salt: 0.5 tsp (to taste)
- black pepper: 0.5 tsp (to taste, freshly ground)
- parsnip: 1 piece (sliced)
- medium carrots, cut into 1/4 inch thick slices: 2 piece
- medium red bell pepper: 1 piece (cut into 1/2 inch pieces)
- ounces button mushrooms: 4 piece (sliced)
- sprigs fresh rosemary: 6 piece
- slices red onion: 6 piece
- sprigs fresh rosemary: 6 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
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Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
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Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
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Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
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Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
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Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
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Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Remove foil packets from the oven, open the packets, and serve immediately.
