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Foil-Roasted Chicken with Ginger and Thyme
Sealing chicken thighs and a few aromatics in a foil packet allows for a two-step cooking technique. To start, the ingredients steam with their own moisture. Then, after the packet is cut open, the chicken roasts until browned, developing deeper flavor. To serve, offer slices of warm, crusty baguette on the side.
4
Servings
45 minutes
15 minutes active
Ingredients
-
2
medium yellow onions, halved and sliced
-
1
bunch fresh thyme
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This was easy to make but was not as flavorful as I expected it to be. It also took longer to cook, by 15 minutes, than stated in the recipe. Overall, it was quite bland even though I used the cayenne on the chicken. Adding lemon was not enough to improve the overall dish. I will probably give this another try but will be adding more seasoning to the onion/ginger/thyme base and possibly a light marinade for the chicken.
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It was easy to make and delicious.