Dill Chicken in Foil

Prep Time: 10 min
Cook Time: 1 hr
Serves: 4

These foil-wrapped packets of chicken in dill make for easy portion control and easy cleanup. The chicken steams in the packet, requiring minimal fat to keep it tender and juicy.


8 skinless chicken thighs
1 tsp (5 mL) salt
1/2 tsp (2.5 mL) pepper, freshly ground
1/2 cup (125 mL) margarine, melted
2 tbsp (30 mL) lemon juice
1/2 tsp (2.5 mL) dill, dried
8 tsp (40 mL) green onion, sliced, tops included
1 cup (250 mL) carrots, thinly sliced
6 oz (175 g) Swiss cheese, cut in 8 slices


1 Sprinkle chicken thighs with salt and pepper.
2 In small container, mix together melted margarine, lemon juice and dill weed.
3 Cut eight 12 inch (30 cm) squares of heavy duty aluminum foil; spray each with vegetable cooking spray.
4 Place 1 tsp (5 mL) of dill-margarine sauce on center of each foil square; place 1 chicken thigh on sauce.
5 On each chicken thigh, sprinkle 1 tsp (5 mL) green onion and 2 Tbsp (30 mL) carrot slices.
6 Top each with an additional 1 tsp (5 mL) of the sauce and 1 slice of cheese.
7 Fold foil into packets, sealing securely. Label, date and freeze chicken until needed.
8 When ready to serve, put frozen foil packets in baking pan and place in 400ºF (200ºC). oven for about 1 hour or until fork can be inserted in chicken with ease.
9 If serving immediately without freezing, place foil packets in baking pan and bake in 400ºF (200ºC). oven for about 35 minutes or until chicken reaches an internal temperature of 165ºF (74ºC).