Foil-Packet Lemon Chicken With Fingerling Potatoes

4
Servings

30m
Prep Time

15-20m
Cook Time

45m
Ready In

Recipe: #31740

April 06, 2019

Categories: Main Dish, Poultry, Chicken, Fruit, Lemon, Vegetables, Potatoes, North American, Grilling (Outdoor), Boneless Pieces more

recipe by:
TeresaS

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recipe by:
TeresaS

"This is out of the April 2019 Food Network magazine...a wedge of lemon gives this chicken dinner a big burst of flavor..."

Original recipe yields 4 servings

Metric US

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Ingredients

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24 ounces boneless skinless chicken breast (4 - 6 ounce)
2 teaspoons salt
1/4 teaspoon pepper
1 1/2 pounds potatoes (fingerling potatoes, sliced 1/4 inch thick)

2 lemons (1 juiced, 1 cut into 4 wedges)
1/4 cup olive oil (extra-virgin, divided)
3 shallots, sliced 1/4 inch thick
8 sprigs thyme

Nutritional

Serving Size: 1 (337.9 g)
Calories 340.8
Total Fat - 15.7 g
Saturated Fat - 2.6 g
Cholesterol - 26.4 mg
Sodium - 1222.2 mg
Total Carbohydrate - 41.2 g
Dietary Fiber - 7.1 g
Sugars - 8 g
Protein - 13.4 g
Calcium - 68.9 mg
Iron - 1.9 mg
Vitamin C - 71.7 mg
Thiamin - 0.2 mg

Step 1

Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty foil on a work surface. Generously season the chicken with salt and pepper. Toss the potatoes, lemon juice, 3 tablespoons olive oil, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.

Step 2

Divide the potatoes and any juices among the foil sheets, mounding them in the middle. Top evenly with the shallots, thyme and lemon wedges. Top each mound with a chicken breast. Brush the chicken with the remaining 1 tablespoon olive oil. Bring the short ends of the foil together and fold to seal, then fold in the sides.

Step 3

Grill the foil packets seam-side up, 8 minutes. Flip the foil packet, gently press down and continue grilling until the chicken is cook through and the potatoes are tender, about 6 more minutes.