Zucchini Red Potatoes and Drumsticks Foil Pack Dinner
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 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, Chicken and Veggie Foil Pack Dinner, and Foil Pack Chicken and Broccoli Dinner.
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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.
How to fold a foil pack
You can see how I lay out the foil in this pan shot from my kitchen. You only need two long pieces of aluminum foil to create a foil packet.
Lay one long piece out on the counter and cover it in the opposite direction with a second piece. The center will be doubled with ends to fold over.
To close your foil packet, begin by folding the two opposite ends towards the center and folding the ends down together. Now gather the other two opposite ends and do the same. Some folks like to leave a small vent for steam or puncture with a fork for steam.
Ingredients
- 2 Fresh Zucchini
- 1 container of Cherry Tomatoes
- 2 Fresh Yellow 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 (buy here or in your produce department)
Directions
Step 1: Prepare the vegetables
Use a vegetable brush to wash the outside of your vegetables. Then slice the zucchini and squash into bite-sized pieces.
Cut the potatoes into fourths or bite-sized chunks. Shuck the corn and break or cut in half. Corn usually breaks in half pretty easily.
Step 2
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.
Step 3
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.
Tip
The key to making sure everything is done at the same time is not to use large pieces of meat. That is why there are three drumsticks in these foil pack dinners. None of them is large.
Tip
Another important factor to realize when making foil pack dinners is that 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.
Step 4
Place the foil packets onto a large baking pan. Bake in a preheated oven at 400°F for about 45 minutes or until the chicken reaches an internal temperature of 165°F °
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.
Scroll down for our free printable recipe.
Zucchini Red Potatoes and Chicken Foil Pack Dinner
Ingredients
- 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
Instructions
- 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 Recipes
- Homemade Chicken Pot Pie
- Easy Corned Beef and Cabbage Crockpot Recipe
- Easy Classic Lasagna
- Crockpot Pierogi & Meatballs Alfredo Easy Recipe
- Jazzed Up Meat & Potato Casserole
