Lemon Chicken and Potatoes in Foil

Lemon Chicken and Potatoes in Foil
Prep time
Cook time
Total time
The most amazingly moist and tender chicken breasts cooked in foil packets. So easy and packed with tons of flavor!
  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • ½ tsp dried thyme
  • ¼ tsp dried rosemary
  • zest of 1 lemon
  • kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • 4 boneless, skinless chicken breasts
  • 1 lemon, thinly sliced
  • 2 tbsp chopped fresh parsley leaves
  1. Preheat oven to 375°F.
  2. In a small bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.
  3. Cut four sheets of foil, about 12 inches long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer.
  4. Fold up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine.
  5. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.
  6. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25 to 30 minutes.
Optional: Preheat oven to broil. Open the packets and broil for 2 to 3 minutes, or until caramelized and slightly charred.
Nutrition Information
Serving size: 1 packet Calories: 396.3 Fat: 16.7 g Saturated fat: 2.7 g Trans fat: 0 g Sugar: 1.5 g Sodium: 194.6 mg Fiber: 2.5 g Protein: 40.6 g Cholesterol: 98.0 mg