I do like cooking meals in foil parcels – it’s a great method for midweek meals. You can prep in the morning, leave the foil packets in the fridge all day and then pop them in the oven when you get home from work. As long as you seal the foil packets properly then with these ones you’ll end up with lovely lemony buttery juices in the finished parcel that you can pour over mashed potatoes.
WHAT YOU NEED
– 4 good sized chicken breasts, flattened out a little by bashing with a rolling pin
– 12 asparagus spears, chop the ends off first as they are usually a little tough or woody
– 4 tablespoons of melted butter (or more, up to you, I won’t tell)
– 1 large lemon
– 1 large garlic clove, crushed
– 1 generous teaspoon of dried herbs of your choice
– Salt and freshly ground black pepper
– 4 large squares of foil
WHAT YOU DO
1. Preheat the oven to 400F, 200C.
2. Place one chicken breast and three asparagus spears on to each foil square.
3. Cut the lemon in half. Slice one of the halves thinly and share the slices out between the four chicken breasts.
4. Squeeze the juice from the other half of the lemon and mix it with the melted butter, garlic and herbs. Brush this over all the chicken breasts, use it all up.
5. Grind salt and pepper over the chicken to taste.
6. Make into foil parcels by folding the two sides to meet at the top, doing several small folds and twisting the ends. Make sure there are no air gaps or the liquid will evaporate during cooking and your chicken may dry out. It should look something like this…
7. Place the parcels spread out on a baking tray and cook in the preheated oven for 20 mins. Carefully open the top of one parcel and cut a little into the centre of the chicken to check it’s cooked through.
I served these with mashed potatoes and a side salad. Whenever I make foil parcel meals, I tend to just put the foil parcel straight on the plate, then people have the surprise of opening it up and seeing what’s inside, and also the option of pouring the juices on to their potatoes, or not.
Do take care opening the parcels though because hot steam will emerge.
Easy and yummy, right?