Chicken Baked in Foil with Potatoes and Carrots
A quick-cooked meal of chicken and vegetables sounded great. Unfortunately, our first attempts were not much better than an old-style TV dinner.
Keywords
- Main Courses
- Chicken
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Cooking tools:
- Aluminum foil
- Microwave
- Mixing bowl
- Paper towel
- Plate
- Oven
- Baking sheet
- Instant-read thermometer
- Dinner plate
- Chef's knife
- Cutting board
- Measuring spoon
- Vegetable oil spray
- Refrigerator
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
- pepper
- 4 (6-ounce) boneless, skinless chicken breasts, trimmed
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh chives
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