Chicken baked in foil with vegetables
Description
The recipe won't take much time. Chicken goes well with almost any vegetables. Therefore, when preparing chicken baked with vegetables in foil, you can freely choose your favorite vegetable mix. I also recommend adding fresh herbs and chicken seasoning—it will be even tastier. If you don't have wine on hand, don't worry, it still turns out delicious without it. Serve hot.
Instructions
- 1
Step 1
We prepare the chicken breast. Cut the half of the chicken breast in half lengthwise. Season with salt and pepper. Prepare the vegetables: slice the onion into thin rings (or half-rings), cut the carrot into thin slices using a peeler or knife, and slice the pepper into strips about 0.5 cm thick. Take out the foil and tear off pieces that are approximately 3-4 times longer than the chicken breast. Then it's simple. Place the carrots on the foil, then arrange the onion rings on top.
- 2
Step 2
The piece of chicken breast goes on top of the onion. The remaining vegetables and garlic can be carefully arranged on the side.
- 3
Step 3
Take the long end of the foil and cover the chicken breast with vegetables on top, aligning the edges of the top and bottom sides. Then fold it: first the long sides, then the short one. It is important to make neat and tight folds to ensure that the juices do not leak out of the packet during baking.
- 4
Step 4
Place the packet in a preheated oven at 180 degrees for 15–20 minutes. Once the foil puffs up, the dish is ready.
- 5
Step 5
You can serve the ready chicken, baked with vegetables in foil, with wine.