A convenient and customizable meal that combines succulent chicken with tender potatoes, all seasoned to perfection and wrapped in foil for easy cleanup.
4 medium potatoes, diced (about 1.5 pounds), Yukon Gold or red potatoes
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
1 cup bell peppers, sliced (optional)
1 cup zucchini, sliced (optional)
Fresh herbs (such as parsley or thyme) for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C).
Tear off four large pieces of aluminum foil, each about 12 inches long, with the shiny side facing up.
In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper. Add the chicken breasts and toss to coat evenly.
On each piece of foil, place a portion of the diced potatoes and any optional add-ins. Lay a seasoned chicken breast on top of the vegetables, and drizzle with more olive oil if desired.
Fold the sides of the foil over the chicken and potatoes, then fold the ends to create a sealed packet.
Place the foil packets on a baking sheet and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
Remove the packets and let them sit for a few minutes before carefully opening.
Transfer the contents to a plate and garnish with fresh herbs if desired.
