Oven Baked Chicken Foil Packets
Bone-in chicken pieces and mixed vegetables bake together in heavy-duty foil pouches with a sweet barbecue sauce glaze.
Ingredients
- 4 bone-in skinless chicken thighs, about 1.5 lbs / 680 g
- 4 bone-in skinless chicken drumsticks, about 1 lb / 450 g
- 1 teaspoon kosher salt 5 g
- 1/2 teaspoon garlic powder 1.5 g
- 1/2 teaspoon smoked paprika 1.5 g
- 3 cups frozen mixed vegetables 340 g
- 1/2 cup barbecue sauce divided, 120 ml
Instructions
- Preheat the oven to 425°F (220°C). Cut four 18x12-inch (45x30 cm) pieces of heavy-duty aluminum foil and lay them flat on your counter.
- Pat the chicken thighs and drumsticks dry with paper towels. Season the chicken evenly on all sides with the kosher salt, garlic powder, and smoked paprika.
- Place 3/4 cup (85 g) of the frozen mixed vegetables in the center of each piece of foil.
- Arrange one seasoned chicken thigh and one seasoned drumstick on top of the vegetables in each packet. Brush the chicken pieces with half of the barbecue sauce, using about 1 tablespoon per packet.
- Bring the long sides of the foil together over the chicken and fold them down twice to create a seal, leaving a little space for heat to circulate. Fold the short ends in twice to close the packets completely.
- Transfer the sealed foil packets to a large rimmed baking sheet. Bake for 50 to 55 minutes, or until the chicken reaches a safe internal temperature of 165°F (74°C) on a meat thermometer.
- Remove the baking sheet from the oven. Carefully open the top of each foil packet, watching out for hot steam.
- Brush the chicken with the remaining barbecue sauce. Leave the foil open and return the baking sheet to the oven for 5 minutes, until the sauce thickens and forms a glaze.
Notes
Always check the chicken with an instant-read meat thermometer to ensure it has reached a safe internal temperature of 165°F (74°C).
Use heavy-duty foil to prevent the packets from tearing while assembling or transferring them to the baking sheet.
You can swap the frozen mixed vegetables for fresh, quick-cooking vegetables like diced zucchini or bell peppers, but avoid dense root vegetables like potatoes unless you cut them very small.