Boneless, skinless chicken breasts sometimes get a bad rap as being bland and tough. But this technique practically guarantees juicy, delicious chicken breasts every single time! It simply involves making little foil packets filled with seasoned potatoes, the chicken, olive oil and lemon juice. Inside the oven, these packets allow the ingredient to bake while trapping moisture, so there’s no risk of drying out the meat!
Foil-Wrapped Lemon Chicken and Potatoes
- 6 medium red potatoes, or any variety of potato, cut into 1-inch pieces
- 1 tablespoon Italian seasoning, or dried oregano, divided
- 1 teaspoon olive oil
- Salt and pepper, to taste
- 4 chicken breasts, boneless, skinless
- 1 lemon, sliced, or 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley, or dried parsley (optional)
- Preheat oven to 400°F and coat 4 sheets of heavy-duty aluminum foil with nonstick cooking spray.
- In a large bowl, toss potatoes, 1 teaspoon of Italian seasoning and oil together until coated. Season with salt and pepper. Divide mixture evenly among prepared foil sheets. Place chicken breasts on top of each foil sheet. Season chicken breasts evenly with remaining Italian seasoning, salt and pepper. Top with 2-3 slices of lemon. Wrap up and seal foil tightly around chicken and potatoes.
- Bake until potatoes are fork tender and chicken is fully cooked, or until meat thermometer reads 165°F, about 30-35 minutes. Open foil packets carefully to allow steam to escape. Top with parsley (if using) and serve.