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Foil-Roasted Chicken with Ginger and Thyme

4 Servings

45 minutes 15 minutes active

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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.



45 minutes

15 minutes active


  • 2

    medium yellow onions, halved and sliced

  • 1

    bunch fresh thyme

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Elaine B.

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.

Conni C.

Before I try this I want to be sure of possible timing. You said cook time was longer by 15 minutes, is that on top of the 35 minutes already at 500 degrees? Thanks!

meghan R.

I make this often, its an easy dinner to throw together with rice and salad. However my ovens often require I cook it longer, usually close to 30 minutes, rather than 20 on the second step.