Lemon Garlic Chicken Parchment Packets
Ingredients
The marinade
-
⅓
cup
extra virgin olive oil
-
¼
cup
freshly squeezed lemon juice
-
2
cloves
garlic, minced
-
1½
teaspoons
dried oregano
-
to taste
kosher salt
-
to taste
freshly ground black pepper
The main ingredients
-
4
pieces
boneless, skinless chicken thighs or breasts (about 6 ounces each)
-
4
medium
summer squash, thinly sliced into coins
-
1
large
shallot, thinly sliced
-
8
pieces
pitted green olives, cut in half
-
8
pieces
cherry tomatoes, cut in half
Instructions
- Preheat the oven to 450°F with the rack in the middle.
- Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a large bowl.
- Add chicken to the marinade and let it sit for 10 minutes to 2 hours.
- Prepare 4 large sheets of parchment paper, folding each in half and cutting them into heart shapes.
- Lay the parchment flat and arrange ¼ of the summer squash on one side of the crease in each heart.
- Top the squash with shallot rings and sprinkle with salt and pepper.
- Place a chicken thigh on top of the vegetables and spoon 2 tablespoons of marinade over it.
- Add ¼ of the olives and cherry tomatoes on top of each chicken thigh.
- Fold the other half of each parchment heart over the chicken and crimp the edges tightly to seal.
- Place the packets on a rimmed baking sheet in a single layer.
- Cook in the oven for 15-20 minutes until the chicken reaches an internal temperature of 165°F.
- Cut open the packets carefully with kitchen shears and serve.
Nutrition Facts (estimated)
Servings
4
Calories
425
Total fat
27g
Total carbohydrates
11g
Total protein
36g
Sodium
0mg
Cholesterol
0mg
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