Chicken Baked in Foil with Potatoes and Carrots | America's Test Kitchen

Ingredients

• 5 tablespoons extra-virgin olive oil
• 6 garlic cloves , sliced thin
• 1 teaspoon minced fresh thyme
• 1/4 teaspoon red pepper flakes
• 12 ounces Yukon Gold potatoes , unpeeled, sliced 1/4 inch thick
• 2 carrots , peeled, quartered lengthwise, and cut into 2-inch lengths
• 1/2 large red onion , sliced 1/2 inch thick, layers separated
• Kosher salt and pepper
• 4 (6-ounce) boneless, skinless chicken breasts , trimmed
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh chives