Foil-Packet Lemon Chicken with Fingerling Potatoes

A wedge of lemon gives this chicken dinner a big burst of flavor.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

4 skinless, boneless chicken breasts (6 to 8 ounces each)

Kosher salt and freshly ground pepper

1 1/2 pounds fingerling potatoes, sliced 1/4 inch thick

2 lemons (1 juiced, 1 cut into 4 wedges)

1/4 cup extra-virgin olive oil

3 shallots, sliced 1/4 inch thick

8 sprigs thyme

Directions

  1. Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty foil on a work surface. Generously season the chicken with salt and pepper. Toss the potatoes, lemon juice, 3 tablespoons olive oil, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
  2. Divide the potatoes and any juices among the foil sheets, mounding them in the middle. Top evenly with the shallots, thyme and lemon wedges. Top each mound with a chicken breast. Brush the chicken with the remaining 1 tablespoon olive oil. Bring the short ends of the foil together and fold to seal, then fold in the sides.
  3. Grill the foil packets seam-side up, 8 minutes. Flip the foil packet, gently press down and continue grilling until the chicken is cooked through and the potatoes are tender, about 6 more minutes.

Cook’s Note

When you include a lemon wedge in your foil packet, it gets extra juicy!