Chicken Baked in Foil with Potatoes and Carrots

Name: Chicken Baked in Foil with Potatoes and Carrots
Yield: Serves 4
Ingredients: 5 tablespoons, extra-virgin olive oil; 6 , garlic cloves, sliced thin; 1 teaspoon, minced fresh thyme; 1/4 teaspoon, red pepper flakes; 12 ounces, Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick; 2 , carrots, peeled, quartered lengthwise, and cut into 2-inch lengths; 1/2 large, red onion, sliced 1/2 inch thick, layers separated; , Kosher salt and pepper; 4 (6-ounce), boneless, skinless chicken breasts, trimmed; 2 tablespoons, lemon juice; 2 tablespoons, minced fresh chives

Main Courses
Chicken

By Diane Unger ･ Appears in Cook's Country December/January 2014

A quick-cooked meal of chicken and vegetables sounded great. Unfortunately, our first attempts were not much better than an old-style TV dinner.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES 4

TIME 1 hour, plus 1 hour marinating

Chicken Baked in Foil with Potatoes and Carrots

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