Ingredients
3 Tbsp olive oil
1 Tbsp Dijon or spicy brown mustard
1/2 tsp dried thyme
1/4 tsp dried rosemary
salt & pepper
Zest of 1 lemon
16 oz baby red potatoes, halved
4 boneless, skinless chicken breasts
1 lemon, thinly sliced
2 Tbsp fresh parsley leaves, chopped
Directions
1. Preheat oven to 375 degrees F.
2. In small bowl, combine 2 T olive oil, mustard, thyme, rosemary and zest;
season with salt and pepper, to taste. Set aside.
3. Cut four sheets of foil, about 12-inches long.
Divide potatoes into 4 equal portions and add to center of each foil in single layer.
Fold up all 4 sides of each foil packet.
Drizzle with remaining 1 T olive oil and season with salt and pepper, to taste; gently toss to combine.
4. Top each packet with chicken.
Using fingers or a brush, work the mustard mixture onto both sides of chicken. Top with lemon slices.
Fold the sides of the foil over the chicken, covering completely and sealing packets closed.
Place foil packets in a single layer on a baking sheet.
5. Place into oven and bake until chicken is cooked through and potatoes are tender, about 40 min.
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