Cookbook
Recipes
Meal Plans
Edit Recipe
Title
Notes
To prevent overcooking, open each packet promptly after baking. The foil packets can be assembled and refrigerated for up to 3 hours before baking. Bake as directed, increasing the cooking time to about 30 minutes.
Ingredients
Quantity
Measurement
Description
Quantity
Measurement
Description
Quantity
Measurement
Description
Quantity
Measurement
Description
Quantity
Measurement
Description
Quantity
Measurement
Description
Quantity
Measurement
Description
Quantity
Measurement
Description
Quantity
Measurement
Description
Add Ingredient
Steps
Description
Adjust an oven rack to the middle position and heat the oven to 450 degrees. Cut eight 12 inch sheets of aluminum foil.
Description
Combine the oil, shallot, tarragon, 1/4 tsp salt, and 1/8 tsp pepper in a bowl. Toss half of this mixture with the oranges in a bowl and toss the remaining mixture with the carrots and fennel in a separate bowl. Pat the chicken dry with paper towels and season with salt and pepper.
Description
Arrange the carrot-fennel mixture in the center of 4 12 inch sheets of aluminum foil. Lay the chicken on top of the vegetables and spoon the orange mixture over the chicken. Place a second piece of foil on top of the chicken and fold the edges of the foil together several times to create a well sealed packet.
Description
Place packets on a rimmed baking sheet and cook until the chicken registers 160-165 degrees on an instant-read thermometer, about 25 minutes.
Description
Carefully open the packets, allowing the steam to escape away from you, and let cool briefly. Smooth out the edges of the foil and, using a spatula, gently slide the chicken, vegetables, and any accumulated juice onto individual plates. Sprinkle with the scallions and serve.
Add Step
Save
Cancel
Delete