Ingredients:

  • 5 lb (680g) Boneless, Skinless Chicken Breast, cut into 1.5-inch cubes
  • 5 lb (680g) Yukon Gold or New Potatoes, cut into uniform 1-inch cubes
  • 1 medium Red Onion, halved, thinly sliced
  • 1 medium Lemon, zest and juice, divided
  • 4 Tbsp (60g) Unsalted Butter, cut into 4 equal pats
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 4 cloves Garlic, minced finely or crushed
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Lay out four 18x12 inch (45x30 cm) sheets of heavy-duty aluminum foil on a baking sheet.
  2. Chop the Ingredients: Cut the chicken into 1.5-inch cubes and the potatoes into uniform 1-inch cubes. Slice the red onion thinly.
  3. Mix the Seasoning Oil: In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, thyme, paprika, salt, and pepper. Add the zest of the entire lemon and half of the lemon juice (reserve the remaining juice).
  4. Season the Potatoes: Place the cubed potatoes and sliced red onions in a large bowl. Pour half of the seasoning oil mixture over them and toss thoroughly.
  5. Season the Chicken: Place the cubed chicken in the same bowl. Pour the remaining half of the seasoning oil mixture over the chicken and toss to coat fully.
  6. Layer the Base: Spoon an equal portion of the seasoned potatoes and onions onto the center of each of the four foil sheets. Ensure the potatoes form the base layer.
  7. Top with Chicken: Arrange an equal portion of the seasoned chicken pieces directly on top of the potatoes in each packet.
  8. Add Finishing Touches: Drizzle the reserved lemon juice equally over the four packets. Place one pat of butter (1 Tbsp) directly on top of the chicken in each packet.
  9. Seal the Packets: Bring the two long sides of the foil up together. Fold the edges over twice to create a tight, sealed seam. Crimp the short ends tightly to create a sealed pouch to capture the steam.
  10. Cook: Place the baking sheet with the sealed foil packets into the preheated oven. Bake for 30–35 minutes. Carefully open one packet to check for doneness; the chicken should reach an internal temperature of 165°F (74°C) and the potatoes should be fork-tender.
  11. Serve: Garnish generously with fresh parsley and serve immediately, straight from the foil packet.