Italian Chicken & Veggies
Dinner
Prep Time: 15 Minutes
Cook Time: 20-50 Minutes
Servings: 4
Photo by chelseasmessyapron.com
INGREDIENTS
2 large (16 ounces total; 1 pound) chicken breasts, sliced even horizontally or use chicken thighs.
2 cups baby potatoes, halved or quartered
1 yellow onion, cut into chunks
1 large carrot, cut into sticks
1 tablespoon minced garlic
1/4 cup olive oil or butter
SEASONING
1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
1/2 teaspoon EACH onion powder, dried thyme
Salt and pepper, to taste
Tools & Equipment List
Knifes, Cutting Board, Mixing Bowl, Foil, Stove, Omnia Oven
INSTRUCTIONS
Preheat the grill to high (425 degrees F) or if Using a Dutch Oven Prepare the charcoal.
Slice the chicken breasts horizontally.
Prep the veggies: half or quarter baby potatoes, cut the onion into chunks, and cut the carrots into sticks.
For Foil Dinners:
In a very large bowl, add the chicken, potatoes, bell pepper, onion rings, carrots, and minced garlic. Pour the olive oil over everything and then all of the seasoning. Add salt and pepper to taste. Toss all of the ingredients together to ensure everything is well coated in the seasonings and olive oil.
Set out large sheets of foil. Divide the mixture evenly among the foil making sure each foil pack gets 1 chicken piece.
Seal the foil and grill on high heat for 15-25 minutes or until the chicken is completely cooked through (registers 165 degrees F).
Remove the foil packets from grill, open carefully allowing for the steam to escape. Season additionally with salt and pepper if desired and enjoy immediately.
For Dutch Oven:
Layer potatoes, carrots, onions, garlic and chicken into dutch oven.
Add 1/4 cup of water.
Top with olive oil or butter.
Top with seasoning.
Put the lid on the Dutch oven and bake.
Place over a small circle of 6-8 hot coals. Spread 10-12 pieces of coals on the lid of the pot.
Bake for 45 to 60 minutes or until everything is thoroughly baked.