When Alex and I moved to Manhattan we had grand plans of picnics in Central Park on the weekends. We’d row a boat on the lake, lay on the Great Lawn, find ways to sip wine since we live in a state that forbids outdoor drinking (what the heck is up with that?!), and have a generally delightful and relaxing time. In these day dreams I always imagined a picnic basket full of baked goods, pasta salads and these chicken dinners baked in foil.
Ladies and gentlemen, dreams die. In our case, this one died hard. In two years I’ve been to Central Park three times, never to have a picnic or even to sit down. I’ve still never rowed a boat on the Great Lake and I have yet to master outdoor drinking unless it involves a restaurant’s boozy brunch special. The foil dinners are the only thing that have happened out of that whole dream.
Put these together and you’re good to go for picnics, outdoor concerts, or even just dinner with super easy clean up! They’re easy to toss in to an insulated bag right before you leave and they’ll stay warm until you get to your destination. My only warning: don’t use brown rice. It doesn’t work. I learned the hard way.
chicken dinner in foil
each packet serves one
ingredients for each packet:
1-2 pieces of chicken
1 small potato
1 thick slice of yellow onion
2 white mushrooms
2 bell pepper slices
2 tablespoons raw white rice
1 slice of lemon
2 tablespoons Worcestershire sauce
generous sprinkle of salt, pepper, and paprika
drizzle of extra virgin olive oil
Preheat the oven to 350 degrees. Layer all of the ingredients on a large piece of aluminum foil in the order that they are listed. Grab the ends of the foil and fold them together so that the steam will get trapped inside. Put the packets on a baking sheet in the oven and cook for 1 1/2 hours. You can eat them right away or pack them in an insulated bag for picnic.