A special treat for all the special ones! Surprise them with aromatic and peppery bites of chicken! 🙂


2 table spoon olive oil

1 table spoon whole grain mustard

½ teaspoon dried thyme

1 /4 teaspoon dried rosemary

Zest of lemon

¼ teaspoon salt

¼ teaspoon ground black pepper

8 baby red potatoes, quartered

4 large carrots, sliced

4 boneless skinless chicken breasts

1 lemon, thinly sliced

1 fresh rosemary stalk

2 tablespoons chopped fresh parsley leaves


Preheat oven to 425C/22OC.

In a small bowl combine olive oil, mustards, thyme, rosemary, lemon zest, salt and pepper, whisk and set aside.

Cut 4 sheets of foil, about 14 inches long. Divide potatoes and carrots into 4 equal portions and add to the center of foil.

Drizzle with olive oil, and season with salt.

Top each packet with the chicken, using your fingers or a brush, work with the mustard mixture onto the chicken. Top with lemon slices and fresh rosemary.

Fold the slices of the foil over the chicken, covering completely and the sealing the packets closed.

Place foil packets in a single layer on a baking sheet. Place into oven and bake until chicken is cooked through and the potatoes and carrots are tender, about 30 minutes.

Cooking time may take longer depending on the thickness of the breast.