INGREDIENTS:
- 3 tablespoons olive oil, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 16 ounces baby red potatoes, halved
- Kosher salt and freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
- 1 lemon, thinly sliced
- 2 tablespoons chopped fresh parsley leaves, optional
DIRECTIONS:
- Preheat oven to 375 degrees F.
- In a large bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Add chicken breasts to bowl and coat. Use your fingers or a brush to work the mustard mixture onto both sides of the chicken. Set aside.
- In a medium bowl, add halved potatoes with one tablespoon olive oil. Season with salt and pepper, to taste; gently toss to combine. (I also tossed one clove of minced garlic to the bowl. If you have garlic-infused olive oil, I would use this in place of regular olive oil...yum.)
- Cut four sheets of foil, about 12-inches (I cut them about 16") long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer.
- Top each packet with the coated chicken and then top with lemon slices.
- Grabbing the top and bottom parts of the foil, raise them to the center to make a "tent" and fold it shut. Seal the sides, making sure they are completely 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 25-30 minutes. Check to make sure the potatoes are fork tender.
- OPTIONAL: Preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred.
- Served immediately with your favorite veggie and garnished with parsley, if desired.
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