Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 lb baby gold potatoes, sliced into 1/4-inch rounds
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 large lemon, thinly sliced into rounds
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the chicken chunks, sliced potatoes, and red onion.
  3. Pour in the olive oil and lemon juice, then sprinkle the minced garlic, salt, pepper, Italian seasoning, and paprika. Toss thoroughly until all ingredients are well coated.
  4. Cut four large squares of heavy-duty foil (approx. 12x12 inches). Divide the chicken and vegetable mixture evenly among the four squares.
  5. Top each pile with 2-3 fresh lemon slices.
  6. Bring the long sides of the foil together over the food and fold them down tightly twice. Fold the ends inward to create a completely sealed pouch, leaving a small pocket of air inside for steam circulation.
  7. Place packets on a baking sheet and bake for 30–35 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  8. Let the packets rest for 5 minutes before opening to allow the juices to redistribute.