Baked chicken and Vegetable Foil Packets

Tonight’s dinner was a quick and easy one. It is something I remember making as a kid on camping trips. We would make these little packets up and let the roast on the hot coals all afternoon while hiking in the woods and come back to a hot dinner. The original recipe had Italian dressing in it, so I made some substitutions to make an easy weeknight dinner.

Take a large piece of foil and place inside a 9x12 baking dish – each dish can fit 2 packets.

In each packet place one chicken breast or chicken thigh or whatever cut you happen to have on hand.

Then pile cut veggies on top! I used leeks, carrots and fingerling potatoes!

Sprinkle with seasoning- I used lots of rosemary, fresh ground pepper, a little ground fennel, a sprinkle of sea salt, and basil.

I finished with just a little splash of olive oil over the top and fold/seal up the packets!

Bake at 375 degrees until the veggies are soft and the juices run clear on the chicken at least 45 minutes.