Ingredients:

  • 5 lb (680 g) boneless, skinless Chicken Thighs, cut into 1-inch cubes
  • 5 lb (680 g) Baby Potatoes, halved or quartered into uniform pieces
  • 1 large Red Onion, cut into large, thick wedges
  • 1 medium Bell Pepper (preferably red), cut into 1-inch chunks
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 1 tbsp (15 ml) Smoked Paprika
  • 1 tsp (5 ml) Dried Rosemary
  • 1 tsp (5 ml) Dried Thyme
  • 1 tsp (5 ml) Garlic Powder
  • 5 tsp (7.5 ml) Kosher Salt
  • 1/2 tsp (2.5 ml) Black Pepper, freshly ground
  • 1/2 medium Lemon, zested and juiced

Instructions:

  1. Preheat the oven to 200°C (400°F), or prepare the grill for medium-high heat. Cut four sheets of heavy-duty aluminum foil (approximately 18 inches square) and double-layer each sheet for robustness.
  2. Prepare Vegetables: Place the uniformly cut potatoes, red onion wedges, and bell pepper chunks in a large mixing bowl. Toss the vegetables with half of the olive oil (2 tbsp / 30 ml), half of the salt, and half of the pepper. Ensure everything is lightly coated.
  3. Season the Chicken: Place the cubed chicken thighs in a separate bowl. Add the remaining olive oil, the smoked paprika, rosemary, thyme, garlic powder, remaining salt, and pepper. Toss well until the chicken is thoroughly coated in the spice rub.
  4. Assemble the Packets: Divide the seasoned potatoes and vegetables evenly onto the center of the four prepared foil sheets. Place the seasoned chicken pieces directly on top of the vegetables in each packet. Squeeze a teaspoon of fresh lemon juice over the chicken in each packet.
  5. Seal and Cook: Bring the long edges of the foil up over the contents and crimp them together tightly to form a seal, creating a small tent of air above the ingredients. Seal the remaining two sides tightly. Place the packets on a baking tray or directly onto the grill grate. Cook for 25–30 minutes.
  6. Check and Serve: Carefully remove one packet from the heat. Use tongs to slice the top open (be wary of escaping steam!). Check the internal temperature of the chicken; it must reach 74°C (165°F). Ensure the potatoes are fork-tender. If desired, open the packets fully and place them back under a hot broiler (grill) for 2–3 minutes to crisp up the edges. Garnish with fresh parsley or the zest of the lemon half before serving immediately.