Tin Foil Chicken Veggies Food

TIN FOIL CHICKEN & VEGGIES

Steps:

• Preheat the oven to 350°F.
• Tear off four sheets of foil (preferably heavy duty), each about 12 by 15 inches. Smear about a tablespoon of barbecue sauce in a rough rectangular shape in the middle of each sheet.
• Divide the chicken slices among the four sheets atop the barbecue sauce. Add the peppers, potatoes and any other vegetables. Drizzle another tablespoon of barbecue sauce over top.
• In half-inch pleats, fold the foil over itself first lengthwise and then crosswise to create tightly sealed packets. Note: Don't wrap the packets so tightly that the contents might poke holes in the foil.
• Place on a baking sheet and bake for 50 minutes or until chicken is fully cooked. Carefully cut open the packets. Note: Opening the hot, steam-filled packets is a job best left to adults.
• Note: Left sealed, the packet contents stay hot for a long time, making this technique a supper stabilizer for nights when everyone's on different schedules.

CHICKEN AND VEGETABLES IN FOIL PACKETS

Steps:

• Preheat oven to 450˚F.
• Cut out 4 sheets of foil, each measuring about 12"x12". Set aside.
• In a large mixing bowl combine the chopped chicken, peppers, zucchini, onion, and garlic.
• To the chicken mixture add olive oil, paprika, Italian Seasoning, garlic powder, onion powder, salt, and pepper; mix well until thoroughly combined.
• Spoon mixture evenly onto the 4 foil sheets.
• Fold all sides of the foil over the ingredients and seal it closed.
• Transfer the foil packs to a large baking sheet and cook for 20 to 25 minutes, or until chicken is cooked through and veggies are tender. Chicken is cooked through when internal temperature registers at 165˚F.
• Remove from oven.
• Carefully poke a hole in the top of the packets, to let some of the steam out. Open the packets away from your face because of the remaining steam inside.
• Taste for salt and pepper, and adjust accordingly.
• Garnish with pepper flakes, if using, and chopped parsley.
• Serve.

OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
• 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.
• 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.
• Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
• Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
• Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
• 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).
• Remove foil packets from the oven, open the packets, and serve immediately.