Greek Lemon Chicken & Potato Foil Packets

By Sprig Originals ✓ · cooked up in Sprig

Everything for dinner goes into a foil packet and straight onto the campfire coals: chunks of oregano-rubbed chicken thigh, thin-sliced baby potatoes and sweet red onion, all steaming in olive oil and lemon. Open the packets at the picnic table, crumble feta over the top and squeeze on more lemon. No pans to scrub, no fridge needed once the cooler is packed.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 lb baby potatoes, sliced 1/4 inch thick
• 1 medium red onion, cut into thin wedges
• 3 tbsp olive oil
• 3 cloves garlic, chopped
• 1 tbsp dried oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 large lemon, half juiced and half cut into wedges
• 4 oz feta cheese, crumbled

Instructions

1. Build your campfire 30 to 40 minutes before you want to eat and let it burn down to an even bed of glowing coals with a light coating of grey ash (or set a two-burner camp stove to medium). Tear eight 18-inch sheets of heavy-duty foil and stack them into four doubled sheets.
2. In a large bowl or a zip-top bag, toss the chicken, sliced potatoes and onion wedges with the olive oil, garlic, oregano, salt, pepper and the juice of half the lemon until everything is evenly coated.
3. Pile a quarter of the mixture onto the center of each doubled foil sheet, spreading it into a single layer no more than about 1 inch deep. Bring the long sides up, fold them over twice to seal, then fold in the ends tightly to make a sealed packet with a little air space inside.
4. Set the packets directly on the coals (or on a grate 4 inches above them, or on the camp stove burners) and cook 12 to 15 minutes, then flip with tongs and cook another 12 to 15 minutes. Open one packet to check: the potatoes should be tender when pierced and the chicken opaque all the way through, 165F. If not, reseal and give it 5 more minutes.
5. Open the packets carefully away from your face, scatter the crumbled feta over the hot chicken and potatoes so it softens, and serve with the lemon wedges to squeeze over.

Chef's tips

Nutrition (per serving, estimated)

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