Lemon Herb Chicken and Veggie Foil Packets

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 3 tbsp olive oil (plus 1 tbsp for vegetables)
• Zest and juice of 1 large lemon, plus 8 thin lemon slices
• 3 cloves garlic, minced
• 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp smoked paprika
• 1 1/2 tsp kosher salt, 3/4 tsp black pepper (divided)
• 2 cups baby potatoes, halved or quartered
• 1 cup sliced carrots
• 1 cup bell pepper strips
• 1 cup green beans, trimmed
• 1 small red onion, cut into wedges
• 2 tbsp unsalted butter, cut into small pieces
• 2 tbsp chopped fresh parsley (for serving)
• Heavy-duty aluminum foil (4 pieces, about 12 x 18 inches each)

Do This

• 1. Light a charcoal grill and let coals become medium-hot and ashy (about 20 minutes). Cut four large sheets of heavy-duty foil.
• 2. Whisk olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, 1 tsp salt, and 1/2 tsp pepper. Coat chicken breasts in the mixture; let sit while you prep vegetables.
• 3. Toss potatoes, carrots, bell pepper, green beans, and red onion with 1 tbsp olive oil, remaining 1/2 tsp salt, and 1/4 tsp pepper.
• 4. Divide vegetables among foil sheets, top each pile with a chicken breast, 2 lemon slices, and a few butter pieces. Fold into tightly sealed packets.
• 5. Place packets on the grill over medium coals. Cover grill and cook 20–25 minutes, flipping once halfway through, until chicken reaches 165°F in the center.
• 6. Carefully open a packet to check doneness and adjust time if needed. Let packets rest 3–5 minutes off the heat.
• 7. Open packets away from your face to avoid steam. Sprinkle with parsley and extra lemon juice if desired. Serve straight from the foil or slide onto plates.

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Why You’ll Love This Recipe

• Everything cooks together in one tidy foil packet for easy prep and almost no cleanup.
• The chicken stays incredibly moist, steaming gently in lemony herb juices over the coals.
• Colorful mixed vegetables soak up all the flavor for a complete, balanced meal.
• Perfect for camping, backyard grilling, or a low-fuss dinner with big flavor.

Grocery List

• Produce: 1 large lemon, 3 cloves garlic, 2 cups baby potatoes, 2–3 carrots, 1 bell pepper, 1 handful green beans, 1 small red onion, fresh parsley
• Dairy: Unsalted butter
• Pantry: Olive oil, kosher salt, black pepper, dried oregano, dried thyme, smoked paprika, heavy-duty aluminum foil, charcoal (or fuel for grill)

Full Ingredients

For the Lemon Herb Chicken

• 4 boneless, skinless chicken breasts (about 6 oz / 170 g each, 1/2 to 3/4 inch thick)
• 3 tbsp olive oil
• Zest of 1 large lemon (about 1–2 tsp)
• Juice of 1 large lemon (about 3 tbsp)
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp smoked paprika (or sweet paprika)
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Mixed Vegetables

• 2 cups baby potatoes, halved (or quartered if large; about 10–12 small potatoes)
• 1 cup carrots, sliced into 1/4-inch rounds (about 2 medium carrots)
• 1 cup bell pepper strips (red, yellow, or orange for color; about 1 medium pepper)
• 1 cup green beans, trimmed (about 4 oz)
• 1 small red onion, cut into 8 wedges
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For Assembly & Cooking

• 8 thin lemon slices (about 1/4 of a lemon per packet)
• 2 tbsp unsalted butter, cut into 8 small pieces (about 1/4 tbsp per piece)
• 2 tbsp chopped fresh parsley (for garnish)
• Heavy-duty aluminum foil (4 sheets, each about 12 x 18 inches)
• Charcoal grill and charcoal briquettes (or a gas grill as backup)

Step-by-Step Instructions

Step 1: Get the Grill and Coals Ready

Light your charcoal grill 20–30 minutes before you plan to cook. Fill a charcoal chimney about 3/4 full and light it according to the manufacturer’s instructions. When the coals are mostly covered in gray ash and glowing red, dump them into your grill, arranging them in an even layer over one side of the grill bed to create a medium heat zone.

Cover the grill and let it preheat for about 5–10 minutes. You are aiming for a moderate, steady heat, not a roaring fire. If you hold your hand about 5 inches above the cooking grate, you should be able to keep it there for 4–5 seconds before it feels too hot.

While the grill preheats, tear off four large sheets of heavy-duty aluminum foil, each about 12 x 18 inches. If you only have regular foil, plan to double-layer each packet to avoid tearing.

Step 2: Mix the Lemon Herb Marinade and Season the Chicken

In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, kosher salt, and black pepper until well combined. This mixture will be both a marinade for the chicken and a flavor base inside the packets.

Pat the chicken breasts dry with paper towels; this helps them absorb the marinade better. Add the chicken to the bowl and turn each piece until it is thoroughly coated in the lemon herb mixture. Let the chicken rest in the marinade at room temperature while you prepare the vegetables, about 10–15 minutes. If you want to marinate longer (up to 2 hours), cover and refrigerate, then bring the chicken closer to room temperature for about 15 minutes before cooking.

Step 3: Prep and Season the Vegetables

In a large mixing bowl, combine the halved baby potatoes, sliced carrots, bell pepper strips, green beans, and red onion wedges. Drizzle with 1 tablespoon olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss thoroughly so every piece of vegetable is lightly coated in oil and seasoning.

Because the potatoes and carrots are denser, cutting them into smaller pieces (about 1/2-inch chunks) helps them cook at the same pace as the chicken. If your potatoes are on the larger side, quarter them; if your carrots are very thick, slice them into half-moons instead of full rounds.

Step 4: Build the Foil Packets

Lay out the four foil sheets on your counter, shiny side facing in. Divide the vegetable mixture evenly among the centers of the foil, forming a small mound on each sheet. Spread the vegetables out slightly so they form an even bed for the chicken, but keep them at least 2 inches away from the edges of the foil to allow for sealing.

Place one marinated chicken breast on top of the vegetables in each packet, spooning any remaining marinade from the bowl over the chicken and vegetables. Top each chicken breast with 2 thin lemon slices and 2 small pieces of butter, spaced apart so the melting butter will baste both the chicken and vegetables.

To seal, fold the long sides of the foil up and over the food so the edges meet in the center. Fold the edges together tightly, making small overlapping folds to create a good seal. Then fold up the short ends in the same way, crimping well so no juices can escape. If using regular foil instead of heavy-duty, wrap each packet again with a second sheet to reinforce.

Step 5: Steam the Packets Over the Coals

Place the sealed foil packets on the grill grates directly over the medium-hot coals. Close the grill lid. Cook for 20–25 minutes, turning each packet over once halfway through cooking so the heat circulates evenly.

The chicken and vegetables steam in their own juices inside the packets, so you do not need to open or stir them while they cook. Try to keep the grill lid closed as much as possible to maintain a consistent temperature. If your grill runs very hot, slide the packets slightly toward the cooler side of the grill or shorten the cooking time a bit.

Step 6: Check for Doneness and Rest the Packets

After 20 minutes, carefully use tongs to move one packet to a cooler part of the grill or a heat-safe surface. Open it just enough to insert an instant-read thermometer into the thickest part of the chicken breast, avoiding contact with the foil or the bone (if using bone-in). The chicken is done when it reaches 165°F (74°C). If it is not there yet, reseal the packet and return it to the grill for another 3–5 minutes before checking again.

Once all packets are fully cooked, remove them from the grill and let them rest, still sealed, for 3–5 minutes. This rest time allows the juices to redistribute and the vegetables to finish softening slightly in the residual heat.

Step 7: Serve Hot with Fresh Herbs and Extra Lemon

To serve, place each packet on a plate or a wooden board. Carefully open the foil, pulling the top back away from your face to avoid the rush of hot steam. Sprinkle the chicken and vegetables with chopped fresh parsley, and squeeze a little extra lemon juice over the top if you like a brighter flavor.

You can serve directly from the foil for a rustic, campfire-style presentation, or slide the contents of each packet onto individual plates or a large platter. Spoon any accumulated juices over the top of the chicken and vegetables; they make a light, lemony herb sauce that is full of flavor.

Pro Tips

• Use even-sized chicken: Try to use chicken breasts that are similar in size and thickness so they cook at the same rate. If some are very thick, gently pound them to an even 1/2–3/4 inch.
• Do not overfill packets: Four modest portions of vegetables per packet cook more evenly than one giant mound. If needed, make an extra packet rather than overstuffing.
• Seal tightly: Crimp the foil edges very well. A tight seal keeps the steam inside, which is what makes the chicken tender and the vegetables soft and flavorful.
• Check just one packet first: To avoid losing heat, open only one packet to test doneness. If that one is finished, the others almost certainly are too.
• Oven backup plan: If the weather turns or you do not have coals, bake the sealed packets on a sheet pan at 400°F (200°C) for 25–30 minutes instead.

Variations

• Mediterranean twist: Add a handful of cherry tomatoes, a few pitted Kalamata olives, and a sprinkle of crumbled feta after cooking. Use extra oregano and a pinch of dried rosemary in the marinade.
• Garlic-butter herb version: Increase the butter to 3 tbsp total, add an extra clove of garlic, and use fresh thyme and rosemary sprigs inside each packet instead of dried herbs for a more aromatic result.
• Spicy lemon chicken: Add 1/2–1 tsp crushed red pepper flakes and replace smoked paprika with hot paprika or a pinch of cayenne for a gentle kick.

Storage & Make-Ahead

To make ahead, you can prep the marinade and chop all the vegetables up to 1 day in advance. Store the chicken in the marinade and the vegetables (already seasoned with oil, salt, and pepper) separately in airtight containers in the refrigerator. Assemble the foil packets just before cooking so the vegetables do not become watery.

Leftovers keep well. Cool the cooked chicken and vegetables completely, then transfer to an airtight container (discard the foil) and refrigerate for up to 3–4 days. Reheat gently in a covered skillet over low heat with a splash of water or broth, or in a 325°F (165°C) oven, covered with foil, until warmed through. You can also microwave in short bursts, though the chicken can dry out more quickly that way.

Nutrition (per serving)

Approximate values per serving (1 chicken breast plus 1/4 of the vegetables and juices): about 430 calories, 38 g protein, 18 g fat, 30 g carbohydrates, 4 g fiber, 4 g sugar, and 710 mg sodium. Actual values will vary based on the exact size of your chicken breasts, the amount of vegetables, and brands of ingredients used.