Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
  • 1 lb baby red potatoes, quartered into 1/2-inch pieces
  • 2 cups baby carrots, sliced into coins
  • 1 cup yellow onion, diced
  • 4 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together melted butter, olive oil, minced garlic, oregano, paprika, salt, and pepper.
  3. Add the chicken strips, quartered potatoes, carrots, and onions to the bowl. Toss thoroughly until every piece is evenly coated in the spice mixture.
  4. Cut four large squares of heavy-duty aluminum foil (approximately 12x12 inches).
  5. Divide the chicken and vegetable mixture evenly among the four foil squares.
  6. Bring the two long sides of the foil together over the food and fold them down tightly to create a seam. Fold the ends inward to seal the packet completely, leaving about an inch of headspace for steam to circulate.
  7. Place the sealed packets on a rimmed baking sheet and bake for 35–40 minutes.
  8. Garnish with fresh chopped parsley before serving.