Our Foil Pack Dinners just get better and better around here! This time I am using zucchini, squash, fresh corn, cherry tomatoes and red potatoes along with drumsticks to create this one dish dinner delight!
This is my third foil pack dinner recipe. I like to experiment with different ingredients. It is entirely possible this one with the zucchini and squash is our new favorite.
Also See: Campfire Grilled Chicken and Veggie Foil Pack Dinner
Chicken Broccoli and Yam Campfire Foil Pack Dinner
Find this wonderful seasoning on Amazon or occasionally in the produce department. I realize it says it’s for potatoes but we use it on all of our fresh veggies. So far we have used it on zucchini, squash, potatoes and mushrooms, all of which were simply delicious.
When the mood strikes I switch to dry onion soup mix for my foil pack seasoning which is quite yummy on the potatoes in particular.
Just keeping it real folks. You can see how I lay out the foil in this pano shot from my kitchen. I used to use three pieces of foil but have it down pat with only two now.
Ingredients in this foil pack dinner include zucchini, squash, cherry tomatoes, red potatoes and fresh corn.
Use a vegetable brush to wash the outside of your vegetables. Then slice the zuchinni and squash into bite size pieces. Cut the potatoes into fourths or bite size chunks. Shuck the corn and break or cut in half. Corn usually breaks in half pretty easy.
Place the zucchini, squash and potatoes into a large resealable plastic food bag. Sprinkle the seasoning into the bag and shake well to cover all of the vegetable pieces. You may have to divide the veggies in half and do it twice to get them all done. If so be sure to only use half the pack of seasoning each time so you will have enough.
Next begin piling the food onto the foil. I have done both meat on top and meat on bottom, either way works. We are certainly going to cook it until the meat is done regardless. In this particular foil pack dinner, the broth from the chicken drips onto the veggies making them more tender and delicious.
The key to making sure everything is done at the same time is to not use large pieces of meat. That is why there are three drumsticks in these foil pack dinners. None of them are large.
Another important factor to realize when making foil pack dinners is the chicken will not brown when cooked in a foil pack. If you want the outside browned, you will need to remove it from the foil pack after it is done then brown it under the oven broiler for a couple of minutes. We do not need our chicken browned and skip that process so we can just dig in!
Foil packet dinners can be cooked on the grill or in the oven. We have enjoyed them both ways. Using the grill may be best in the summer to keep from heating the house with the oven. Grilling time varies based on how much heat is generated from your particular grill. You can expect at least an hour of cook time on the grill with the lid down. Be sure to use a meat thermometer to test your chicken and make sure it reaches 165° to be considered done.
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Scroll down for our free printable recipe.
- 2 Fresh Zucchini
- 1 container of Cherry Tomatoes
- 2 Fresh Squash
- 3 Ears of Fresh Corn
- 3 or 4 small Red Potatoes
- Salt and Pepper to taste
- 9 chicken drumsticks
- 1 packet of vegetable seasoning mix
- Lay out two large pieces of aluminum foil across each other like a cross.
- Wash the fresh vegetables.
- Shuck the corn and remove the silks.
- Slice the zucchini and squash into bit size slices.
- Cut the potatoes into fourths or bite size chunks
- Place the zucchini, squash and potatoes into a resealable food storage bag.
- Sprinkle the seasoning packet into the bag and shake to cover all pieces of veggies.
- Begin layering the food onto the foil pieces beginning with the vegetables.
- Salt and pepper the drumsticks as you add them to the top of the food.
- Pull the edges of the top piece of foil up and roll to seal leaving the ends open for steam to escape.
- Pull the second piece of foil up over the open ends and roll to seal loosely.
- Place onto a large baking pan side by side.
- Bake in preheated oven at 400° for about 45 minutes or until chicken reaches 165°
- Can be eaten from the foil or removed to a plate.
- Serve and enjoy!
More One Dish Dinner Ideas
- Homemade Chicken Pot Pie
- Easy Classic Lasagna
- Jazzed Up Meat & Potato Casserole
- One Pot Sausage Spinach Pasta @Domestically Creative
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