Recipe: Chicken Baked in Foil with Sweet Potatoes and Radishes

Meal: Chicken Baked in Foil with Sweet Potatoes and Radishes

1/4 cup olive oil

6 garlic cloves, sliced thin

1 TBSP grated fresh ginger

1 tsp toasted sesame oil

1/4 tsp red pepper flakes

12 ounces sweet potatoes, peeled and sliced crosswise 1/4 inch thick

4 radishes, trimmed and quartered

2 celery ribs, quartered lengthwise and cut into 2-inch lengths

1/2 large red onion, sliced 1/2 inch thick, layers separated

4 (6-8 ounce) boneless, skinless chicken breasts, trimmed

2 TBSP rice vinegar

1. Adjust oven rack to lowest position and heat oven to 475.

2. Spray centers of 4 20x12" sheets of aluminum foil with vegetable oil

3. Microwave olive oil, garlic, ginger, sesame oil, and pepper flakes in a small bowl until garlic starts to brown (about 1 minute)

4. Combine potatoes, radishes, celery, onion, 1/2 tsp salt, and garlic oil in large bowl

5. Pat chicken dry with paper towels and sprinkle with salt

6. Arrange 1/4 of potatoes in two rows on each aluminum foil sheet

7. Place a chicken breast on top of the potatoes

8. Place 1/4 of the vegetables around the chickens and drizzle any remaining oil over top

9. Bring short sides of foil together and crimp to seal. Crimp open end of packets leaving as much headroom as possible (make tents)

Chicken packets can be stored in the fridge for 24 hours

10. Place packets on a rimmed backing sheet and bake until chicken registers 160 degrees (18-23 minutes)

11. Let chicken rest in packets for 3 minutes then transfer to plates and drizzle rice vinegar over before serving

America's Test Kitchen