Lemon Chicken and Potatoes in Foil — Damn Delicious

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Lemon Chicken and Potatoes in Foil

The most amazingly moist and tender chicken breasts cooked in foil packets – so easy and packed with tons of flavor!

Foil pack dinners are the best. There’s minimum effort involved, and clean up is an absolute breeze. And you don’t even need serving plates here.

With individual foil packets, each chicken breast is cooked on a bed of baby red potatoes, seasoned with a flavor-packed mixture of Dijon mustard, lemon and herbs.

When ready to serve, each person has their own little packet of lemon goodness.

Now how easy was that?

Lemon Chicken and Potatoes in Foil

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

The most amazingly moist and tender chicken breasts cooked in foil packets – so easy and packed with tons of flavor!


  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • Kosher salt and freshly ground black pepper, to taste
  • 4 boneless, skinless chicken breasts
  • 1 lemon, thinly sliced
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 375 degrees F.
  2. In a small bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.
  3. Cut four sheets of foil, about 12-inches long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer.
  4. Fold up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine.
  5. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.
  6. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-30 minutes.*
  7. OPTIONAL: Preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred.
  8. Served immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of the chicken and/or potatoes.

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This looks amazing! No better combination that lemon and chicken – one of my favourite things to do is make a super easy tray bake!

This was just delicious! Thank you for your great recipes. Everything I’ve tried has turned out delicious!

The instructions are a little confusing, I am to fold up the foil packets before butting in the chicken? Or am I to fold up the sides making a “foil wall” then drizzle the oil and seasonings before placing the chicken on top of the potatoes? This sounds like a great recipe I just
want to make sure I am doing it right. Thanks .

It may be easier to create a foil wall before drizzling with olive oil.

This sounds delicious and I’m going to make this soon, but I’m going to toss the potatoes with oil and salt & pepper in a BOWL before putting them in the foil packet with the chicken. Seems easier.

I was thinking the same thing 🙂

Yes, more than a little confusing. I used the photo as a guide.

This looks great, and easy. Do you think I could cook it on the grill like your shrimp fajita foil packets? Those were great and easy too. Thanks again for all your wonderful recipes Chungah.

My thoughts exactly… kind of a rich mans version of Hobo Stew..cant wait to put this on the grill and I think it would be a great camping meal as well, just add another layer or two of foil before putting on the coals.

Made this last night and it was a big success and so easy to clean up afterwards.

I am not a mustard fan, is there anything I can subsitute or can I just skip that? Thanks!

Yes, you can certainly omit the mustard to taste but it may be best to increase the seasonings as needed to compensate for this omission.

I did just that and it was super tasty!

There are many types of very fine mustards; not all the hot dog and hamburger varieties. Expand your palate, and give this recipe a try. The flavors will mingle during cooking and you may be pleasantly surprised.

This sounds great but my family is not big on mustard. Can I make this recipe without mustard or is there another option?

Yes, you can certainly omit the mustard to taste but it may be best to increase the seasonings as needed to compensate for this omission.

If I wanted to double the recipe, could I put it all in a flat glass baking dish, cover it with foil and then bake? Please advise. Thanks, Anna

I have not tried this myself but I don’t see why it wouldn’t work. You can also broil the chicken at the very end (uncovered) to add a little bit of crisp and caramelization.

I am planning on doubling the recipe, baking in a 9×13 pan, covered. Would you recommend adding carrots, broccoli or other veggies to the pan, or cook separately?

I recommend cooking it separately as the baking dish may be too crowded.

Thank you for your timely response. I now cook many of my veggies in the microwave with a small amount of water. cooking times vary. I have found this method to be healthier as fewer nutrients “go down the drain.”

Simply damn delicious and comforting tangy citrusy lemon chicken.

this was so easy and delicious thankyou so much.

I have made a bunch of recipes on this site. I enjoyed all of them. Last night I made this dish and it was the first time i was disappointed. The flavor was just ok and and I followed the baking instructions and the potatoes came out very hard. Maybe I cut them too big. I would pass on making this again. However, I love your site and i have had more great meals than bummer meals.

Justine, I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.

What kind of potatoes did you use? This recipe is best suited for baby red potatoes to compensate for the cooking time with the chicken.

I have been using potatoes from “The Little Potato Company” and they are ideal for recipes such as this one. The bag is a mix of both red and white potatoes, if you prefer only red, just pick them out… Voila!

I had the same issue I had to remove the potatos and cook seperately. It still tasted delicious! But my potatoes needed extra time. I used russet.

NOMZ. I love anything lemon. Can’t wait to try this 😛

I have many fresh herbs I need to get rid of. What is the measurement if I want to use those instead of dried? Can you add a green veg in the pack to cook with the chicken and potatoes too? What would you recommend?

Kyla, the ratio for dry to fresh herbs is typically 1:3. You can also add more veggies to the foil packs but you may have to adjust cooking time as needed so that they are not overcooked.

Would you recommend boiling the potatoes first, before baking in the foil?

If you are using baby potatoes or small diced potatoes, there is no need for this extra step.

Looks simple, fresh and wonderfully tasty!

I made it and it turned out great, I just added a little butter & garlic for my taste and it was very good.

This is a wonderful recipe! We live in the low desert and it gets so hot in the summer but because you only have to cook one thing it is SO much easier to cook. And I’m so glad you believe in as few dishes as possible! thank you

Love how easy and simple this is, but it looks like it’s bursting with flavor! Perfect for summertime!

This looks so good and easy to make! I can’t wait to try it.

Hi this looks wonderful and think I will try it tonight. Looks like the perfect thing for a hot, humid night where I don’t want to heat up the kitchen.
I have one question… Do you think I could use other chicken pieces like thighs and legs? It is what I happen to have now and need to cook them today so just wondering your thoughts on that.
Thanks so much!

Yes, absolutely, but you may have to adjust cooking time as needed.

Hello! This looks fantastic! One question, I like to prep the prep parts of meals for easy dinner fixin’ during the week. Do you think if I made the foil packs up on Sunday they would be good to bake mid week?

I have not tried making this ahead of time but I worry that marinating the chicken in the mustard mixture for a few days will be too much. But as always, please use your best judgment.

it has been over a year since you asked your question, but I am wondering how this worked out for you in you did try it. Thanks!

I made this, but at 375 for 30 minutes, the chicken was almost completely pink inside still. I might recommend that the temperature be increased to 425 for 35-40 minutes. Once it was cooked, it was moist and delicious, as advertised! Also super easy to make.

I had the same issue. Completely raw inside!

I am cooking it for my second 20 min interval after the initial timeframe. Thanks for sharing your recommendation!

I’m currently baking this and at 30 min it was still a little pink on the outside, so I put them in for another 10. I check again and they’re 90% pink on the inside still! And the taters were not quit tender. So I bumped it up to 425 and another 15-20 min. I got slightly thicker chicken, so expected a little extra time but not that much. We’ll see…I’m very hungry after the gym and didn’t think I needed so much time built in I’m very excited to try it once it finally cooks thru.

Definitely needs more time and/or temperature. Chicken was fine, but the potatoes were severely under cooked. I used very tiny baby potatoes, tricolor, from the Little Potato Company, sliced them in half. Note that I did throw in a small bunch about 8-10 fresh green beans to each packet, put a dab of the lemon mixture on them too and they were delicious.

This was wonderful. My family thought this was really good and they have asked for it again, so I will do it again sometime soon. Thanks again for this recipe

This meal was quick and yummy! I didn’t have Rosemary so I used some other spices. I did cook it at 425 degrees for 35 minutes. The chicken was perfect and very moist. Thanks!

Do leftovers freeze well? (assuming there are any, considering how delicious this looks)

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

I made this tonight and after following the recipe, and then putting it under the broiler for 30+ additional minutes w the foil opened, the Potatos were still raw & unedibale. The chicken was under done as well. This was s huge fail!

MMR, I worry that your chicken and potatoes are HUGE pieces that just cannot be cooked in the estimated time frame listed in the recipe. Also, cooking something under the broiler for 30 minutes is not realistically possible – everything would just burn.

I hope you get a chance to try this again with smaller chicken pieces and potatoes – it’s one of my favorite easy peasy recipes! 🙂

Ditto our try at this one. Cooked it an extra 30 minutes before we felt the chicken breasts were done. Some of the potato pieces were still a bit hard. But the flavor was good. I had added garlic green beans & that added moistness since the extra cooking time really made the chicken a little dry.
Maybe the suggestion by another to cook at 400F instead of 375 would work better. Ours was cooked in an electric oven.

I was thinking about using spicy brown mustard, since that’s what I have on hand. What do you think about that? Otherwise I could just coat the chicken in olive oil and herbs?

Yes, that sounds amazing!

I tried this exactly as written (and I have a reliable in-oven thermometer, so the temperature in the oven was accurate). After 30 minutes the chicken (thin sliced breasts) was totally underdone and the potatoes hard…. I should have read the comments. It looks like Maureen has it right – far higher temperature for longer. Extremely frustrating….I have put it back in at 425 for another 20 minutes. I hope I will get dinner some time tonight…

Question…the nutritional information says something about asparagus, but there is no asparagus listed in the ingredients or directions. If I wanted to add that, would I need to change the recipe/cooking time much?

Shauna, the nutritional information has been updated. Thank you for letting me know. In the meantime, you can try this lemon chicken with asparagus and potatoes!

This took MUCH longer than 20-25 minutes. It took about 50 minutes, which kinda through off our planned dinner time. It was good, but also took longer than 10 minutes to prep.

Made this tonight. Even my picky middle schooler loved it! Thanks for a great recipe.

Your recipes are lifesavers when we are at our beach place, I have a limited kitchen, pantry, equipment and space-wise, plus who wants to waste time cooking on vacation?! Here on our portion of t
the NC coast, though, eating out is kind of limited – lots of fried seafood! So, thanks for giving us easy and healthy alternatives. I’ve made this a number of times, just a few changes: I sub Yukon gold potatoes if red potatoes are sad, cut up and tossed with olive oil, sea salt and pepper and roasted 10-15 minutes at 425 in a 9×13 Pyrex casserole dish instead of foil packet since I wanted to make sure taters were done at the end. Then I add in sliced zucchini (or some other green veg) and lay chicken breasts on top, cover the dish with foil then back in the oven for 25 minutes at 425 – I kind of combined this recipe with a similar one in the NY Times Cooking section. Otherwise as other readers point out, the potatoes and chicken aren’t done in time. Finished by broiling about 10 minutes uncovered to caramelize a bit. Yum!

Absolutely delicious. Did make extra of the sauce and cooked in a 400° oven for 45 minutes. It came out perfect. The kids even licked their plates. Thank you so much

375 for 30 minutes wasn’t long enough. I used small chicken tender cuts of meat too to hopefully avoid what some of the other reviewers said. They potatoes were still hard as well and I cut them even smaller than the recipe. It smells good though, I’m sure I will get to eat it eventually.

I don’t have any whole grain mustard handy but I do have horse radish… yes, no? Or just yellow mustard?

Either option will work just fine – it’s up to you!

Yowza! This was so delicious. Only change I would make is cut my small red potatoes in quarters beforehand. The chicken was soooooo tasty. My husband is eating his second helping right now. He loves it, but then he loves lemon so anything with lemon is high on his list. Once again, you put together something damn delicious!

I would like to try this recipe but the oven in our house is terrible, so I think a different cooking method would suit me better, could it be cooked in a slow cooker (crockpot)? I’m sure I could work out cooking time if you think it would still work this way?
Thanks 🙂

Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

The recipe calls for 3 tablespoons of olive oil and then and additional tablespoon of olive oil is mentioned later in the ingredient list. The instructions say to mix 2 tablespoons of oil with the mustard and then add 1 tablespoon of oil in the foil packets. Do you need 3 or 4 tablespoons of oil?

You need 3 tablespoons total.

Hi, what about this recipie grilled?

Will it work if I follow the same instructions?

What did I do wrong? There was too much water in the packet.

I’m not entirely sure, Cat. A little bit of water is actually normal.

Has anyone tried this with a portobello mushroom instead of chicken for a vegetarian option? I have a split household and I like to try to find easy recipes that accommodate both 🙂

The cooking time was way off. After 30 minutes at 375, the chicken was still bright pink and the potatoes were hard. I ended up cooking the packets for a little over an hour, and perhaps because of this the food ended up being pretty dry. I would recommend cutting the potatoes in small pieces.

I agree with the many other posters – in a normal oven at 375, 30 mins is not nearly enough. I guess I should have read these comments to start. I used a normal sized chicken breast and cut my baby red potatoes in half. The cooking time is closer to 30 min at 425 or 45 min at 400. It really should be updated in the recipe.

Carli, cooking time can vary quite a bit depending on the size and thickness of both the chicken and potatoes. The timing listed here is simply an estimation/guideline but as always, please use your best judgment to ensure that the chicken is completely cooked through.

Made this last night. Did not meet expectations. The flavor was very muted and it took twice as long to cook then described in the recipe. Would not make again.

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.

Ditto on the cooking time….30-35 minutes at 375 wasn’t even close! Turned up to 425 and hoping for the best! Hope it tastes good!

This was really good! I read the comments and altered the cooking time–425 for 30 min. I also used small yellow potatoes and cut them into quarters, and I used chicken thighs instead of breasts. Yummy!

For those who were complaining about it taking too long at 375: your chicken and potatoes were too large. I read through the reviews and thought I’d compensate by making everything smaller so I used baby red potatoes, quartered, and also halved and/or thinned 2 chicken breasts (they were big and thick) so I had half a chicken breast and 2 baby red potatoes per packet- cooked at 375 for 35 min + broiled it for 5 min and it was a tad too dry after that but turned out fine. Next time I’ll just keep it to one whole breast per packet and cook it for less than 35 min. I think the key is just knowing if your chicken breast is too thick or not and cutting it accordingly.

It was absolutely NOT enough time. I pounded my chicken fairly thin and cute my veggies in quarters and it was raw after 30 min at 375 and the veggies were hard. I put everything into a glass 9X13 dish and put the heat up to 400 to finish and cook through. The cooking time was COMPLETELY off…………….and I am seasoned cooker.

This looks and sounds so good. The spices and lemon

yum. I do plan on making it but I’m wondering if there is anything I could substitute instead of the mustard. I detest mustard. Any thoughts?

I used to hate mustard too but now I can’t get enough!

Here is a great forum discussing possible substitutes – hope that helps.

Thanks Chungah. I got this from that site

“You can also experiment with combinations of turmeric, a mildly sweet and bright yellow spice, garlic salt, and chili peppers.”

which I think sounds great! They, also, mentioned horseradish but I can’t imagine anything, this side of death, that would make me eat horseradish. 😉

I do want to tell you that I think you, and your site, are amazing, Chungah. I am in my early 6os (yup, still learning new cooking skills) and I have never been so impressed with someone’s recipes. Your photography, the way you have the printed recipes set-up, your videos, just your entire presentation is top notch. I have tried dozens of your recipes and never a disappointment. You deserve an award! I don’t even bother with other new recipes, anymore, because I know my answer is at Damn Delicious. Thank you so very much. Wishing you the best, always.

I’m really sorry you have to keep apologizing to people who have no common sense. This recipe, temperature, timing, everything is perfect. If you know anything about cooking, you know potatoes take long in the oven. Cut them into quarters and don’t use huge chicken breasts. Cut your chicken breasts in half lengthwise and quarter the potatoes, they will be done at the same time and more flavorful chicken that way. Thanks for this delicious recipe, I use a lot of your recipes and they are wonderful!

I tried this recipe tonight and although it looked appealing, the flavor was pretty bland; possibly watered down from the juices of the chicken? Should I have added more mixture towards the end to not lose its flavor?

I’m sorry that this recipe did not turn out the way you had imagined. Yes, you can try adding more of the mixture towards the end as needed.

If I were to make these ahead and bring camping omit the mustard would you this would work on campfire?

i made this tonight and neither the chicken or the potatoes were done even in an hour. so frustrated trying to make meals on time for people to go to work 🙁
love your recipes but this time difference really turned me off. is there a time difference for a gas oven and an electric oven? was i supposed to up the temperature to meet the time mentioned?

Jess, I am so sorry that you are frustrated. I would be bummed too!

That being said, there should not be a time difference for a gas and an electric oven. However, the size of the potatoes will significantly impact cooking time. It is best to use the smallest-sized potatoes to ensure they are done in a timely manner.

I used thinly sliced chicken breasts for this recipe. I didn’t have baby potatoes, but small red potatoes than I cut into quarters. It turned out really good! I think it’s definitely something I’d make again. I really liked the flavor of the mustard in the chicken. Thank you for posting this!

Sadly an epic fail! After 45 minutes of cooking the chicken is not even close to ready and I have a very hungry family approaching the kids bedtime. I had veggies in the oven at the same time which may have slowed it down the first 1/2 hour. I was so hoping this would be in the weekly rotation. This is my first time on this site but not giving up and will try something else.

Great flavor but my potatoes were not done.

Same issue, great flavor, chicken super moist but potatoes not done.

This recipe is shit! Cut the baby reds in quarters and cut the breasts in half, length wise and everything was RAW! Dunno what u were thinking when only cooking for 30 minutes @ 375. Ridiculous! Complete waste of time!

Epic Fail! Used 6 oz breasts and baby reds cut into 8ths. After 30 minutes at 375, potatoes were hard and chicken was raw. Put back into oven at 425 for 20 more minutes and still very pink without much improvement in potatoes. We all laughed, chucked it in the trash and ordered a pizza. I usually have great luck with the recipes here but not this one. After reading the comments of many other fails, I recommend being a lot more specific as to the weight and thickness of the chicken you used to test this.

I failed this recipe- not the other way around. The cooking time was indeed way off but I thought the flavor was amazing, with a few tweaks. It was my own fault for not reading all the reviews. I did think it might be a bit bland and had added garlic salt to the mustard sauce. I also used Tuscan herb infused olive oil that I happened to have on hand for the sauce and on the potatoes. The lemon basil combo was fantastic. Like other reviewers my chicken needed much longer to cook even tho I had pounded it flatter to start. In cooking longer I went too far and it was too dry to eat. But the potatoes were great. I’d try this again with smaller chicken breasts and higher temp.

Made this using quartered baby red potatoes and butterflied chicken breasts (so thinner already), and the cooking time/temp was not at all sufficient. After 30 minutes at 375 the outside of the chicken was somewhat cooked but 100% pink inside. Thankfully I read the comments at that point and turned it up to 425 for another

20 minutes. Chicken was still very moist and potatoes were nice and soft. Tasty, but can’t put my finger on what the sauce needs! Would make it again, but really does need a longer cooking time and/or higher temp.

Is there anything else you would recommend that would be a good substitute for the red potatoes?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

My husband and I made this recipe a few months ago and we were not impressed with the mustard and lemon together. It was bitter and just…wrong.

In addition, we ignored the temp suggested and went with a higher temp that is in a similar recipe from our America’s Test Kitchen book. Chicken was perfectly cooked, potatoes needed a little help. We will try jump starting the potatoes in the microwave and omitting the mustard next time. Seriously, mustard and lemon do not work together.

Love this recipe! I noticed some people thought it was bitter tasting with the lemon mustard combo. My mom hates mustard but LOVES this, and agrees with me that it’s not super vinegary or too tangy. It is just super light and fresh. Tonight I’m making it for the second time! I add about fifteen to twenty minutes to the cooking since my favorite chicken breast brand is usually pretty thick and my family likes the potatoes really tender.

Hello!! I am going to cook this recipe tomorrow night! I am so excited! I was wondering what your thoughts are on prepping the foil packs the night before? Would this alter the taste or quality of the dish?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

This recipe really neeeds to be reworked, the timing is way off! Used small baby red potatoes cut in half and chicken tenders and after 30 min at 375 the chicken was RAW in the center but my potatos were close to done. So I then decide to see if others had the same issue and it was crazy to see so many other people had. At this point I bump the oven up to 430 and hopefully after 15 more minutes it will be good. The recipe needs to make people aware that the cook time could be much longer. I was hoping for a fairly quick meal but it seems that’s not happening.

The cooking time/temperature needs to be changed. I followed each direction correctly and cooked for 30 minutes instead of 25 minutes. After 30 minutes had passed, I cut through the middle of each chicken to check if they were cooked all the way through. Each chicken was completely raw inside. Even the potatoes were not soft.

Made This recipe several months ago and the again now for Easter dinner. I don’t remember if I needed extra time on them the first time I made them.. all I remember is how juicy the chicken was and so flavorful! I made them today and followed recipe directions. I let them rest while I prepared other things and then cut into them. They were still pretty raw but it was not the end of the world. Popped them back in the oven at 425 for about 20 mins. Still so juicy!!

I recommend maybe letting them rest before cutting to eat/check them. It seemed like most other comments that needed more time came out dry.. not mine!

I will make these again… just going to cut them thin before I do so! Thank you for the delicious recipe!

Hi I am going camping this week and I’m going to make this over coals. Would you suggest i flip the foil packet half way through cooking to make sure they are cooked?

Cornya—I want to try this recipe for camping, too. How did yours turn out? Any tips?

This was great – clearly a keeper. Love the lemon and mustard combination- very nice flavour. Since I was using thick chicken breasts I upped the cooking time to 45 mins and it turned out perfectly. I didn’t have baby potatoes so I used thick slices and added some green onions and celery – sliced carrots would be nice too, or spinach. Simple and easy to make.

I made this tonight and thought that the chicken had no flavour. Might marinate overnight next time. I used thick chicken breasts on 375 and they were over cooked but potstoes were still hard

After reading comments I raised the temp to 400, since my chicken breasts were large. I also added cherry tomatoes and artichoke hearts. Cooked it for 40 mins and it was delicious

I made the lemon chicken and potatoes in foil. It was super easy, and the whole crew, including the picky 7 year old loved it. The only change I made was cooking for 40 minutes because the breasts were pretty big. Thanks!

Made this for my family of four, and they loved it. Delicious. Very easy cleanup! Couldn’t find red potatoes so I substituted Yukon golds, worked fine. I will definitely make this again.

I followed this recipe to the T…….Chicken came out raw and potatoes were very hard. I even butterfleid the chocken breast to make them thinner.

I loved this recipe, it was delicious and I didn’t have any issues with cook time. I am empty nesting and the portions were just enough for two meals!!

I love this blog! I have saved, prepared and enjoyed many of the recipes. I have never posted here but I feel compelled to add a comment about the rude comments made by others. I was stunned by the meanness. There is absolutely nothing wrong with this formula or directions for this recipe. Cooking is not an absolute science. It is an art. Culinary skills and experience are acquired through both hits and misses. As a foundation of knowledge builds, one learns how to make the necessary adjustments with ingredients and cooking methods for successful outcomes.

Case in point: (1) the recipe states “baby potatoes” – this would be C-size: Less than 1 ½” in diameter. The smallest potatoes available – sometimes referred to as creamers. Look at Chungah’s photo! So if your potatoes are larger, cut them in smaller pieces to compensate for the difference in size or parboil them. Don’t blame Chungah for your failure to understand what the recipe is calling for or failure to adjust; (2) “boneless, skinless chicken breasts.” Look at the photo. These are clearly thin chicken breasts. Recently chicken breast halves have been so enormous, that I have begun to buy “thin-sliced” chicken breast for a more reasonable portions. Again, it would be common sense to adjust the cooking time. Don’t complain, just cook them longer, split them horizontally, or pound them out. Also, did you see this note at the bottom of the recipe: *Cooking time will vary depending on the size and thickness of the chicken and/or potatoes. Another consideration might be your oven. Do you regularly check and calibrate the temperature? It could be that the oven is not actually reaching the temperature that you set on the dial. I hope that those readers who posted the mean comments will in the future, perhaps say what went wrong and ask for advice or say nothing at all if they cannot say something nice.

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