Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb baby potatoes, quartered
  • 2 cups baby carrots, halved
  • 1 cup yellow onion, diced
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. In a large bowl, toss the cubed chicken, potatoes, carrots, and onions with olive oil and the spice blend until every piece is coated.
  3. Cut four 12x16 inch sheets of heavy-duty foil and divide the mixture evenly among the sheets.
  4. Place one pat of butter on top of each pile. Fold the sides of the foil inward and crimp the edges tightly to create a sealed pouch, leaving a small pocket of air inside.
  5. Place packets on a large rimmed baking sheet and bake for 20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender.