Baked Chicken and Vegetables in Foil Recipe

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Moist and succulent, this chicken is enhanced with the flavors of vegetables, herbs and seasonings to provide a complete meal in a foil package.

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Servings:

Ingredients

4 chicken breasts, boneless, skinless (4 to 5 oz. each)
4 green onions, sliced thin
1 large carrot, peeled, sliced thin
1 zucchini, sliced into 1 to 1 1/2 inch pieces
2 teaspoons fresh tarragon, chopped
1 clove (large) garlic, chopped coarsely
1 teaspoon fresh lemon zest
salt and pepper to taste

Container:tin foil and baking sheet

Directions

PREP

15 mins

COOK

30 mins

Preheat oven to 425 degrees F.
Tear off 4 pieces of foil, each approximately 12 inches square. Spray the inside of the foil with vegetable or no-stick spray. Salt and pepper chicken breasts and place each on a prepared foil square.
Combine green onions, carrots, zucchini, tarragon, garlic, and lemon zest in a bowl, and then top each chicken breast with the vegetables and sprinkle salt and pepper on top of the vegetables.
Fold all edges of foil together tightly to seal. Place on a large baking sheet and bake in prepared oven. Large chicken breasts bake approximately 25 minutes; 4 to 5 ounce chicken breasts bake for approximately 20 minutes.
Open the packages carefully when serving as they will contain hot broth. Transfer the chicken and vegetables to a serving plate. The broth can now be spooned over the food.

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Baked Chicken and Vegetables in Foil Recipe Reviews

baked chicken and vegetables in foil

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Reviewed By luvinglife

"I followed bam's advice and also cooked these on the grill so it wouldn't heat up the house. I also used red onion instead of green onions and added summer squash and mushrooms. Very good. The kids made their own with only the vegetables they like so it worked great for everyone."