Chicken & Veggie Foil Packet Dinner Recipe
Campfire Grilled Chicken & Veggie Foil Packet Dinner is one of those fun meals to cook as well as enjoy eating. You can’t beat a one-dish dinner!
Foil Packet Dinners are good any time of the year. It’s a complete meal you can cook in aluminum foil for easy cleanup. Enjoy making these Chicken and Veggie Foil Packet dinners in the oven or on the grill for an easy weeknight meal.
The key to a good foil packet meal is to have the chicken done to 165° when the veggies are done, also. Using individual pieces of chicken will allow you to achieve this.
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It is safe to say that we love foil packet meals at my house. This one with sausage and potatoes may be my new favorite. I also cook these: Sausage and Potato Foil Packet Dinner Recipe, Zucchini Red Potatoes and Drumsticks Foil Pack Dinner, and Foil Pack Chicken and Broccoli Dinner.
Ingredients
These chicken foil wrap dinners use fresh or frozen vegetables and hearty seasonings. You can eat whole foods by using fresh vegetables in the recipe.
- 2 chicken leg quarters
- 3/4 cup baby carrots
- 2 ears of corn on the cob
- 3/4 cup mushrooms, sliced
- 3 small red potatoes, quartered
- 2 Roma tomatoes
- 1 sweet onion, like Vidalia onions
- Drizzle of Olive Oil
- Salt and pepper to taste
- I package of Lipton Recipe Secrets, Onion flavor (Optional)
Cooking Instructions
Chicken foil wrap dinners come together fairly easily and quickly. The kitchen is not a big mess when we are done cooking.
Step 1
Layout two large pieces of aluminum foil across one another like a cross and preheat the oven to 450°. If you are planning to cook your foil packet meals on the grill, go ahead and light the grill so it can heat up.
How To Lay Out The Foil for a Foil Pack Meal
I recommend using the name brand of foil as it holds up much better for this cooking process.
You only need to use two large pieces of foil laid out as shown above.
Step 2
Wash and dry the vegetables. Quarter the potatoes and slice the mushrooms if you are not using pre-sliced mushrooms.
Step 3
Add the carrots, sliced mushrooms, and cut-up potatoes into a large Ziploc bag. Drizzle with Olive Oil, then sprinkle with salt and pepper and toss to coat.
Optional Lipton Secrets Seasoning
If using Lipton Secrets seasoning, toss the vegetables in the drizzled oil along with one packet of Lipton seasoning.
Step 4
Place the leg quarters into the center of the foil and season with salt and pepper. Then add the seasoned vegetables along with the Roma tomato and the ear of corn.
It is fine to pile the veggies on top of and around the chicken.
Step 5
Close the sheet of foil around the meat and veggies. Do not seal the foil tight. Allow a small gap for steam to escape.
Folding The Foil
There is no secret science as to how to place the food into the foil. I have put the meat on top and on the bottom; either way is fine because we are going to cook it until the meat is done, regardless.
Sealing The Foil
It is not necessary to seal the foil tightly. Always leave a little vent.
If you plan to bake your foil-pack dinners in the oven, place them side by side on a large baking pan.
Step 6
Cook on the grill with the lid closed or in a preheated 450°F oven. If cooking in the oven, set the foil packets on a large baking sheet.
Grill temperatures vary. Chicken and Vegetable foil packets on the grill take about an hour to cook using the exact ingredients listed on my grill.
Chicken should always reach an internal temperature of 165°F when done. Use a meat thermometer to check the doneness of the meat.
Serve and enjoy!
Foil Packet Dinner Cooking Tips
Foil packet dinners take longer to cook on the grill. The exact time will depend on your type of grill and how hot it gets. They will cook quicker with the lid closed on the grill.
If you are cooking foil-packed dinners while camping using a grill without a lid, it may take longer to fill your empty belly. However, when it’s done, your belly will smile for you.
One of the nice things about foil pack dinners is easy cleanup. You can eat them from the foil or serve them on a dinner plate.
There is always juice in the bottom, so be careful when opening not to spill the hot liquid.
Be careful when opening the foil packet, as steam will escape.
Chicken does not brown when cooked in a foil packet.
Chicken & Veggie Foil Packet Dinner Recipe
A foil packet dinner with chicken and vegetables you can cook on the grill or in the oven.
Ingredients
- 2 chicken leg quarters
- 3/4 cup baby carrots
- 2 ears corn on the cob
- 3/4 cup mushrooms, sliced
- 3 small red potatoes, quartered
- 2 Roma tomatoes
- 1 sweet onion, like Vidalia onions
- Drizzle of Olive Oil
- Salt and pepper to taste
Instructions
- Lay out two large pieces of aluminum foil across one another like a cross.
- Wash the vegetables
- Quarter the potatoes and slice the mushrooms
- Place the leg quarters onto the foil and season with salt and pepper.
- Add the carrots, sliced mushrooms, and cut-up potatoes into a large Ziploc bag. Drizzle with Olive Oil then sprinkle with salt and pepper and toss to coat.
- Place all of the prepared vegetables onto the foil. You can let them pile on top of and around the chicken. There will be one Roma tomato and one ear of corn per foil packet.
- Close the foil around the meat and veggies. Do not seal the foil tight. Allow a small gap for steam to escape.
- Cook on the grill with the lid closed or in a preheated 450° oven. If cooking in the oven set the foil packets onto a large baking sheet. Chicken should always reach an internal temperature of 165° when done.
- Serve and enjoy!
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 943Total Fat 32gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 21gCholesterol 328mgSodium 688mgCarbohydrates 91gFiber 12gSugar 28gProtein 74g
Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.
Foil packet recipes are a fun meal the whole family can enjoy. The great thing is that you can personalize each packet since they cook individually. If someone doesn’t want onions, leave them out of their packet.
Save this recipe to Pinterest using the link provided below. Be sure to come back and rate the recipe after you make this meal. Thanks in advance.
More Weeknight Dinner Recipes for Family
Hi Shirley I am so excited about trying these recipes in foil. Question: can I do these on a cook stove, the ones that sit outside on a table?
Do you then place the foil packs in a pan to cook in the oven or a cookie sheet?
Hi Diane, I use a cookie sheet.
Can you cook the campfire meals in the oven ? If so how long
Yes! I’ve cooked this in the oven! I brown my chicken on both sides first then place it in the foil and add veggies. I cook it for 45 minutes to an hour on 375.
Hi Annette. Oven instructions are included in the recipe. It is not necessary to brown the chicken first.
I too have had the Cracker Barrel meals this way too but I preferred the beef one. Do you have a recipe for that one? I definately will try this too.
Hi Barbara. We seem to eat more chicken than beef in our home. Please visit our Recipe Entree page for more ideas. Here is the link. Thanks for stopping by! https://intelligentdomestications.com/entrees-sides
Hi Shirley, I would love to try this awesome grilling recipe for the summer.
Thanks for sharing it with us at Cooking and Crafting with J&J.
Enjoy the week.
Julie xo
Well, I tried my beef kabob camp meal before I looked you up. I left it on a low open fire at our campground for 2 hours. Way to long. At least we ate the top half of or meal. Lol. Ty for sharing. Next time I will check with you 1st.
Shirley, We love a great camping recipe! Thanks for sharing your posts with us at Snickerdoodle Sunday! Pinned to save and to share! Have a great week.
I love to grill but I’m not at home right now, I’ve used these packs in the oven before. Do you know about how long this would need to cook and at what temp, if I used the oven. I want this TONIGHT 🙂 🙂
Yum! Foil pack dinners are the best! I’ve never tried chicken in one, it’s usually beef or pork. This is going on my dinner menu asap! Thanks for sharing at Inspiration Thursday!
Whoa, how come I’ve never added meat to our veggie packets??!! No need to cook them separately! Fantastic!
Oh my this looks so good! I pinned it to our Tasty Tuesdays Creative K pinterest board. Thanks for linking up!
Thanks for the Pin and thanks for stopping by Dina! Love the Linky!
I love packet meals and find myself collecting more and more of them!
Me too, Chrystal! They are delicious and easy clean up! You can’t beat those two things at mealtime!
Hi!! This recipe looks AMAZING! One quick question… My kids still prefer the drumstick portion of the chicken. For their packets (2 drumsticks and a thigh each), should the cooking time be adjusted to 30 mins? Or should I put all of the drumsticks and thighs into a larger foil packet? Thanks – I really want to have this ready for my kids tonight after they return from swim practice 🙂
Kathleen, I haven’t tried cooking those particular pieces but I would imagine between 30-40 minutes. Let me know, and I will share that information. Thanks for stopping by and taking the time to comment 🙂
Ahhh – you’re making my mouth water, lady! We BBQ a lot in the summertime but I’ve never done the foil pouch. Must try!!
Let me know how you like the foil pouch when you try it Renee! It is easy to cook and easy to clean up, plus what’s not to like about a grilled meal!
Oh I could just take a bite of this yummy looking dinner. I believe the only place I have seen this type of meal is at the Cracker Barrel Restaurant. I tried it at home in the oven once and really enjoyed it. Thanks for reminding me of this super easy recipe!
The Cracker Barrel does have some good food, don’t they! They used to have a Shrimp and Grits which we loved. Hope y’all enjoy this meal on the grill!
I’m such a fan of foil-pack cooking! Almost NO cleanup! I’m gonna make these for my hubby to throw on the grill this weekend, thanks, Shirley!
It’s a super easy grill meal, Kristen. Let me know how y’all like it!
Oh how I love summer cooking, and hobo cooking is the best in my opinion. You can package everything into individual servings, eat directly from the foil “baggie” and toss the foil out when you’re done. Not only do you know have to heat up the house, but you cut down on clean up too. Win win for me.
I might have to remove the chicken and double the mushrooms in this recipe but I’m sure to try it sometime this summer. It’s a little rainy out today so I’m welcoming the heat.
I would love if you could share this at The Weekend Social opening tomorrow at 9pm EST
http://thequestionablehomesteader.com/
Thanks Ricki, I will do my best to link up! Thanks for the invitation! I’d double the mushrooms too, Love ’em!
I enjoy summer cooking, too. And our gill gets a lot of action in the summertime. It’s just too hot to heat up the kitchen in the south, isn’t it?
And I love hobos – everything cooks in one package and cleanup to so easy. Pinning!
Hope you enjoyed your Memorial Day weekend!
Thanks for the Pin, Alli. We think just alike, whatever it takes to keep the house cool in the south during the summer! Great meals can still happen though!