Dill Chicken In Foil
Rich, flavorful chicken thighs baked in foil-packets with green onions, carrots and Swiss cheese, seasoned with butter, lemon and dill weed. Make ahead and freeze for another time, or bake them immediately.
8 broiler-fryer chicken thighs, skinned
1 teaspoon salt
1/2 teaspoon freshly-ground pepper
1/2 cup butter, melted
2 tablespoons lemon juice
1/2 teaspoon dry dill weed
8 teaspoons sliced green onion (tops included)
1 cup thinly-sliced carrots
6 ounces Swiss cheese, cut in 8 slices
- Sprinkle chicken thighs with salt and pepper.
- In small container, mix together melted butter, lemon juice and dill weed.
- Cut eight 12-inch squares of heavy duty aluminum foil; spray each with vegetable cooking spray. Place 1 teaspoon of dill-margarine sauce on center of each foil square; place 1 chicken thigh on sauce. On each chicken thigh, sprinkle 1 teaspoon green onion and 2 tablespoons carrot slices; top each with 1 additional teaspoon of the sauce and 1 slice of cheese. Fold foil into packets, sealing securely. Label, date and freeze chicken until needed*
- When ready to serve, put frozen foil packets in baking pan and place in 400°F (205°C) oven for about 1 hour or until fork can be inserted in chicken with ease.
Makes 4 servings.
*If serving immediately without freezing, place foil packets in baking pan and bake in 400°F (205°C) oven for about 35 minutes of until fork can be inserted in chicken with ease.
Recipe provided courtesy of the National Chicken Council. Used with permission.