Chicken Baked in Foil with Sweet Potato and Radish
A quick-cooked meal of chicken and vegetables sounded great. Unfortunately, our first attempts were not much better than an old-style TV dinner.
Gather Your Ingredients
Before You Begin
To ensure even cooking, buy chicken breasts of the same size. If using table salt, use only 1/8 teaspoon for each entire breast. Refrigerate the pouches for at least 1 hour before cooking.
Instructions
1.
Spray centers of four 20 by 12-inch sheets of heavy-duty aluminum foil with vegetable oil spray. Microwave oil, garlic, ginger, and pepper flakes in small bowl until garlic begins to brown, 1 to 1½ minutes. Combine potato slices, radishes, celery, onion, 1 teaspoon salt, and garlic oil in large bowl.
2.
Pat chicken dry with paper towels. Sprinkle ⅛ teaspoon salt evenly over each side of each chicken breast, then season with pepper. Position 1 piece of prepared foil with long side parallel to counter edge. In center of foil, arrange one-quarter of potato slices in 2 rows perpendicular to counter edge. Lay 1 chicken breast on top of potato slices. Place one-quarter of vegetables around chicken. Repeat with remaining foil, potato slices, chicken, and vegetables. Drizzle any remaining oil mixture from bowl over chicken.
3.
Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packets, leaving as much headroom as possible inside packets. Refrigerate for at least 1 hour or up to 24 hours.
4.
Adjust oven rack to lowest position and heat oven to 475 degrees. Arrange packets on rimmed baking sheet. Bake until chicken registers 160 degrees, 18 to 23 minutes. (To check temperature, poke thermometer through foil and into chicken.) Let chicken rest in packets for 3 minutes.
5.
Transfer chicken packets to individual dinner plates, carefully open (steam will escape), and slide contents onto plates. Drizzle vinegar over chicken and vegetables and sprinkle with cilantro. Serve.
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