Greek Chicken in Foil
1 Serving Cooking Spray (optional)
4-6 Yukon Gold Potatoes, Sliced into Quartered
2 Large Onions, Sliced
Juice and Zest of Two Lemons
1 Teaspoon Dried Basil
1 Teaspoon Dried Tarragon
1/2 Teaspoon Dried Oregano
Roasting Chicken (Legs and Thighs Pre- Cut; about 6-8 each)
1/2 Cup Olive Oil, Or To Taste
1 Teaspoon Sea Salt And Ground Black Pepper To Taste
Preheat oven to 400 degrees F (200 degrees C).
Mix all herbs in a small bowl.
Combine Lemon Juice, Lemon Zest and oil in a resealable plastic bag shake to combine.
Place chicken in the resealable bag and shake to coat.
Cut enough foil squares to hold each leg and thigh and vegetables individually. Layer potatoes, and onion slices in the bottom of the sprayed foil pieces.
Place Oiled Chicken on each foil wrap over the evenly divided vegetables. Season with salt and pepper. Sprinkle Each with the herbed mixture. Wrap in the Foil packets and seal ends tightly. Place on a rimmed baking sheet.
Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
Let cool, about 10 minutes. Open foil packs carefully as steam will be hot. Serve with potato and onion mixture. Serve with Greek salad and beverage.