Lemon Chicken and Potatoes in Foil

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Rosemary

  Spices, dried

  ¼ tsp or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Red potatoes

  Flesh and skin, raw

  4 cup, diced or 600g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Preheat oven to 375°F.
2. In a small bowl, mix olive oil, Dijon mustard, yellow mustard, thyme, rosemary, and lemon zest. Season with salt and pepper to taste.
3. Cut four sheets of foil, each about 12 inches long. Divide potatoes evenly among the foil sheets, placing them in the center.
4. Fold up the sides of each foil packet. Drizzle with remaining olive oil and season with salt and pepper. Toss gently to combine.
5. Place chicken on top of the potatoes in each packet. Apply mustard mixture to both sides of the chicken and top with lemon slices.
6. Seal the foil packets and place them on a baking sheet. Bake for 25-30 minutes until chicken is cooked and potatoes are tender.
7. OPTIONAL: Broil the opened packets for 2-3 minutes until slightly charred.
8. Serve immediately, garnished with parsley if desired.

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