Chicken dinner has never been easier.
Lemon-Rosemary Chicken and Potatoes
- 4 medium red potato, thinly sliced
- 2 tsp. salt, divided
- 4 large skinless, boneless chicken thigh
- 4 tbsp. melted butter
- 2 tsp. pepper, divided
- Lemon slices
- 4 tbsp. fresh rosemary
- On each of 4 foil sheets, arrange red potato, overlapping slightly; pinch salt; chicken thigh. Drizzle each with melted butter; season each with 1/2 teaspoon salt and pepper. Top each with lemon slices and fresh rosemary. Seal packets.
- Cook 30 minutes or until potatoes are tender.
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