Ingredients:

  • 600 g (21 oz) Chicken Breast, boneless, skinless, cut into 3 cm cubes.
  • 60 ml (4 Tbsp) Extra Virgin Olive Oil, divided.
  • 2 Large Lemons, zest and juice, divided.
  • 15 g (1 Tbsp) Fresh Oregano, chopped finely.
  • 5 g (1 tsp) Dried Thyme.
  • 2 cloves Garlic, minced or grated.
  • 5 ml (1 tsp) Kosher Salt.
  • 2 g (½ tsp) Black Pepper, freshly cracked.
  • 500 g (1 lb) Baby New Potatoes, halved or quartered.
  • 2 Medium Courgettes (Zucchinis), sliced into thick rounds.
  • 1 Red Bell Pepper, chopped into 2 cm pieces.
  • 1 Small Red Onion, roughly chopped.
  • 120 g (4 oz) Cherry Tomatoes, whole.
  • 60 g (½ cup) Feta Cheese, crumbled (optional, for garnish).
  • 2 Tbsp Fresh Parsley, chopped (optional, for garnish).

Instructions:

  1. Prepare the Seasoning: In a large bowl, whisk together 45 ml (3 Tbsp) of the olive oil, the lemon zest, lemon juice (reserve a small amount for serving), oregano, thyme, garlic, salt, and pepper.
  2. Prep Hard Vegetables: Place the halved potatoes in the bowl first. Toss thoroughly to coat. (Chef’s Note: Harder vegetables must be coated first to absorb flavour.)
  3. Add Protein and Soft Vegetables: Add the cubed chicken, courgettes, red pepper, red onion, and cherry tomatoes to the bowl. Drizzle with the remaining 15 ml (1 Tbsp) of olive oil. Toss gently until all ingredients are evenly coated.
  4. Prepare the Foil: Lay out four large sheets of heavy-duty foil. For extra security, it is recommended to double-wrap by placing a second sheet underneath each.
  5. Divide the Mixture: Divide the chicken and vegetable mixture evenly among the four foil sheets. Ensure the potatoes are nestled towards the bottom of each pile.
  6. Form the Packet: Bring the two long sides of the foil together over the ingredients. Fold the edges over twice, creating a tight seal. Then, crimp and fold the short ends upward to create a securely sealed pouch (like a little 'canoe'). Crucially, leave a small amount of air space inside the packet to allow the steam to circulate.
  7. Preheat: Preheat the grill to medium-high heat (approx. 200°C/400°F) or the oven to 220°C (425°F).
  8. Cook: Place the foil packets directly on the grill grates or on a baking tray in the oven. Cook for 25–30 minutes.
  9. Check Doneness: Carefully remove one packet and check that the chicken’s internal temperature is 74°C (165°F) and the potatoes are soft. If not done, reseal and cook for another 5–10 minutes.
  10. Finish and Serve: Allow the packets to rest for 5 minutes before opening. Carefully open the packets. Sprinkle with crumbled Feta cheese, chopped fresh parsley, and a final squeeze of reserved lemon juice before serving directly in the foil.