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

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• 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 the oven to 375°F.
2. In a small bowl, combine 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 the 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 the chicken on top of the potatoes in each packet. Apply the 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 the chicken is cooked through and the potatoes are tender.
7. OPTIONAL: Broil the opened packets for 2-3 minutes until slightly charred.
8. Serve immediately, garnished with parsley if desired.