Recipes - print - Baked Chicken and Vegetables in Foil

Baked Chicken and Vegetables in Foil - Recipe

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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Baked Chicken and Vegetables in Foil Recipe
  • 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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Container: tin foil and baking sheet
Servings: 4
-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