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Tin Foil Chicken and Potatoes on the Grill Recipe

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This recipe for Tin Foil Chicken and Potatoes on the Grill, by , is from The Young Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Megan Young

Category:
Category:

Ingredients:  
Ingredients:  
1 boneless, skinless chicken breast per person
Olive oil
Salt and pepper
1-2 sprigs rosemary per chicken breast
1 large lemon, halved, and one half sliced thin
1 large potato per person, peeled and cubed
Poultry seasoning
1 small diced onion
1 stalk celery, finely chopped

Directions:
Directions:
Pour 1-2 Tsp olive oil on a sheet of tin foil, shiny side down. Add salt and pepper, and dredge chicken breast through oil coating on both sides. Top chicken with 2-3 overlapping lemon slices and sprigs of fresh rosemary. Top with a squeeze of fresh lemon juice from the other half of the lemon. Fold foil in half and roll, covering chicken. Fold up the sides and roll them, creating an “envelope” around the chicken. This will keep the juices in while grilling.

Pour olive oil on a larger sheet of tin foil and add salt, pepper and poultry seasoning. Add zest from half of lemon. Toss potatoes, onion and celery in the oil and spices, and wrap the foil the same way you did with the chicken.

Grill until chicken reaches internal temp of 150º and potatoes are soft, about 30 minutes for potatoes, 20 for chicken. Allow chicken to rest ten minutes before serving.

Personal Notes:
Personal Notes:
I “borrowed” this from Aunt Beck. It is a great way to cook dinner for 1 person or for a group, and cleanup is minimal. I’ve done foil packs on a campfire, too.

 

 

 

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