Dijon-Lemon Chicken Vegetable Foil Packs

My husband thinks I’m crazy.  We’ve been married for over thirty years, and in that time I have given him ample reason to think I’m just a little nuts. Recently we made plans for our summer vacation. We’ve decided to return to an old favorite stomping ground – Yellowstone.

A few years back, we discovered Rand Creek Ranch, an awesome place to call our home-away-from-home when visiting Yellowstone. We love this place for a lot of reasons. It’s centrally located between Yellowstone’s east gate and Cody, making easy day-trips to either place possible. The cabins, although be it rustic, are super cozy. Imagine all the joys of camping while having your own shower and a comfy bed at night. The ranch is a family owned and operated business and as such is a family-oriented destination. On the property, there’s a catch and release trout pond with fishing gear, horseback riding, and a nice picnic area complete with tables and a big gas grill for your use. Best of all, the owners build a camp fire each night. Everyone gathers around the fire, toasts marshmallows and shares their day’s adventures. Although there is no restaurant on the premises, every morning you will find a breakfast of fresh-baked goodies, fruit and juice waiting on your porch. While the cabins don’t have a real “kitchen”, there is a microwave, coffee-maker and refrigerator. We like to stock the fridge with hamburgers, hot dogs and sandwich fixings. In the mornings, before heading off to the park, we can pack a picnic lunch to take with us. In the evenings, we can grill up a simple supper of burgers or dogs.

This year, I thought I’d expand our grilling suppers to include foil-wrapped meals. In pursuit of different dinner-ideas, I  began to collect foil-pack recipes. Some are strictly for the grill, others are for the oven, while others still can be either. When I told Hubby of my brilliant idea, his response was “Are you crazy?”

This first foil packet is designed for the oven. While it’s not going to make the cut for our vacation suppers, it’s still a keeper. It’s easy to prepare, with very little clean-up. And my guys loved it.

Dijon-Lemon Chicken and Vegetables in Foil
1 lb baby red potatoes, halved or quartered
2 cups baby carrots
Kosher salt and freshly ground black pepper, to taste
3 tablespoons olive oil, divided
1 tablespoon Miracle Whip
1 tablespoon whole grain Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts
1 lemon, thinly sliced (Use the same lemon that was zested if you like)

Heat oven to 375 degrees. Cut four sheets of foil large enough to securely wrap the potatoes, carrots and chicken breasts. Set aside.

In a small bowl, combine 2 tablespoons olive oil, Miracle Whip, mustard, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.

In a large zip-lock bag, place potatoes. Drizzle potatoes with remaining 1 tablespoon olive oil, season with salt and pepper to taste; then gently toss to combine. Place bag (open) in the microwave and par-cook potatoes for about 8-10 minutes.

Using a large serving spoon, divide potatoes into 4 equal portions and place in the center of each foil in a single layer. Scatter a handful of carrots around potatoes.

Cut each breast in half, creating four smaller breasts. Spoon some of the mustard mixture on top of each breast. Using your fingers, work the mustard mixture onto both sides of the chicken, turning chicken as needed. Top each foil pack of vegetables with one breast. Place a slice of lemon on top of the breast.
Bring foil up over the chicken, then fold down the top to firmly seal. 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 are tender, about 30 minutes. (After 25 minutes, check for doneness. If necessary, bake longer, until chicken is cooked through and vegetables are tender, checking every 5 minutes).

To serve, place packets on individual plates and let your diners unwrap their supper. A nice salad would round out the meal beautifully.


For those interested, here’s a link to the ranch:


Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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