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Tender Parchment Wrapped Chicken Recipe Easy Roasted Vegetables Dinner

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A simple and delicious recipe featuring juicy chicken breasts wrapped in parchment with a medley of roasted vegetables, perfect for quick weeknight dinners or cozy family meals.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 medium lemon, thinly sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 medium zucchini, sliced diagonally
  • 1 red bell pepper, cut into strips
  • 1 cup baby carrots, halved lengthwise
  • 1 small red onion, cut into wedges
  • 8 oz (225 g) baby potatoes, halved (or fingerlings)
  • A handful of fresh parsley, roughly chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut four large squares of parchment paper about 15×15 inches (38×38 cm).
  3. Pat chicken breasts dry with paper towels. Rub both sides with olive oil, then season generously with salt, pepper, minced garlic, dried thyme, and rosemary.
  4. Place one chicken breast in the center of each parchment square. Top each with two or three lemon slices.
  5. Distribute zucchini, bell pepper, carrots, onion wedges, and baby potatoes evenly around the chicken on each parchment sheet. Drizzle a little olive oil over the veggies and season with salt and pepper.
  6. Fold the parchment over the chicken and veggies, then fold the edges tightly to create a sealed packet.
  7. Place the packets on a rimmed baking sheet and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  8. Remove packets from the oven and let rest for 5 minutes before unwrapping.
  9. Sprinkle chopped fresh parsley over the top and serve immediately.

Notes

Patting the chicken dry before seasoning helps the oil and herbs stick better and prevents sogginess. Fold parchment edges tightly to trap steam and keep chicken juicy. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Let packets rest for 5 minutes before opening to lock in juices. If you don’t have parchment paper, aluminum foil can be used but may reduce steaming effect.

Nutrition

Keywords: parchment wrapped chicken, roasted vegetables, easy chicken dinner, healthy chicken recipe, weeknight dinner, gluten-free, dairy-free

Find it online: https://tempotaste.com/tender-parchment-wrapped-chicken-recipe-easy-roasted-vegetables-dinner/