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Oven-Baked Chicken and Vegetables in Foil
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Oven-baked foil-wrapped chicken with veggies for a simple and delicious meal.
Ingredients:
  • heavy duty aluminum foil
  • 3 (5 ounce) boneless, skinless chicken breasts
  • salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 0.5 teaspoon salt, or to taste
  • 0.5 teaspoon freshly ground black pepper, or to taste
  • 1 parsnip, peeled and sliced
  • 2 medium carrots, cut into 1/4 inch thick slices
  • 1 medium red bell pepper, cut into 1/2-inch pieces
  • 4 ounces button mushrooms, sliced
  • 6 sprigs fresh rosemary
  • 6 slices red onion
Instructions:
  • Preheat your oven to 375°F (190°C) for the perfect baking temperature.
  • Cut the 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces for perfect portioning.
  • Cut each chicken breast in half lengthwise to create even thickness. Season to taste with salt and pepper before placing each piece on a sheet of aluminum foil.
  • In a large bowl, mix together olive oil, garlic, salt, and pepper. Add in sliced carrots, parsnip, red bell peppers, and mushrooms. Toss vegetables in the seasoned oil until well coated. Spoon an equal portion of vegetables onto each chicken piece.
  • Layer vibrant, whole red onion slices atop the assorted vegetables and crown each with a fragrant sprig of fresh rosemary.
  • Seal each serving by folding aluminum foil like a book cover over the top and crimping the edges tightly all around.
  • Lay the foil packets with the chicken at the bottom of a 12x18-inch rimmed baking sheet.
  • Roast the chicken in the preheated oven for 25-30 minutes until no longer pink in the center and the juices run clear. Be cautious of steam when testing for doneness. An instant-read thermometer should register at least 165 degrees F (74 degrees C) when inserted into the center.
  • Take the foil packets out of the oven, unwrap, and serve right away.

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