Cut a large piece of tin foil approximately 12 inches (30 cm) square. Coat shiny side with olive oil especially around centre area where food will be.
Cut potato in half lengthwise and slice into half moons. Slice carrot into rounds about same thickness as potato slices. Dice onion and cut red pepper into chunks. Place in mound in centre of foil.
Top with the bone-in, skinless chicken thigh. Sprinkle with dried basil. Salt and pepper is optional.
To seal draw two opposite edges together and fold over to create a crease. Roll foil down to seal. Roll and seal opposite ends. Turn pack over to make sure it doesn't drip.
OVEN: Preheat oven to 350°F (175°C). Place packet on baking pan and place in hot oven. Bake 30 minutes or until chicken is cooked through and potatoes are tender.
CAMPFIRE: Prepare a good bed of coals. Do not try to use less olive oil or foil or your dinner will burn. Cook 15 minutes per side and longer if necessary. Be careful when opening foil as steam will have formed inside and can burn you.
- Serves: 1
- Prep Time:
- Cook Time:
- 1 sheet tin foil, about 12 inches (30 cm) square
- 1 tsp (5 mL) olive oil
- 1 potato, skin on, sliced
- 1 carrot, sliced in rounds
- 1/4 cup (60 mL) white onion, chopped
- 1/4 cup (60 mL) green onions, chopped
- 1/4 red pepper, chopped
- 1/4 lb (0.2 kg) bone-in, skinless chicken thighs
- 1/4 tsp (1.25 mL) basil, dried
- salt, to taste
- pepper, to taste
If many people are making packets use a permanent marker to write your name on your package so they can be sorted out after cooking.
Boneless chicken pieces will require a shorter cooking time.
Good additions include in season vegetables like sliced rounds of corn on the cob, tender green beans and chunks of cheese.