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94% would make again

Easy Foil-Pack Lemon And Rosemary Chicken Dinner

Tasty Team


for 4 servings

  • 2 tablespoons olive oil
  • 1 tablespoon whole grain mustard
  • 1 tablespoon dijon mustard
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 1 lemon lemon zest
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 baby red potatoes, quartered
  • 4 carrots, large, sliced
  • 4 boneless, skinless chicken breasts
  • 1 lemon, thinly sliced
  • 1 stalk fresh rosemary
  • 2 tablespoons fresh parsley leaf, chopped

Nutrition Info

Shop ingredients with
    Calories 502
    Fat 13g
    Carbs 42g
    Fiber 6g
    Sugar 4g
    Protein 51g

Estimated values based on one serving size.


  1. Preheat oven to 425˚F (220˚C).
  2. In a small bowl, combine olive oil, both mustards, thyme, rosemary, lemon zest, salt, and pepper. Whisk and set aside.
  3. Cut four sheets of foil, about 14 inches (35 cm) long.
  4. Divide potatoes and carrots into 4 equal portions and add to the center of each foil.
  5. Drizzle with olive oil and season with salt and pepper.
  6. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto the chicken. Top with lemon slices and fresh rosemary.
  7. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes and carrots are tender, about 30 minutes. Cooking time may take longer depending on the thickness of the breast.
  8. Enjoy!

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