Categories: Meals
Ingredients
- 1/2 lb. fingerling potatoes
- 1 lemon
- 2 chicken breasts
- 1/4 cup white wine
- 1 tbsp. plus 2 tsp olive oil
- 1 tsp herbes de Provence
- 6 sprigs fresh thyme
- Seasonal vegetables
- Kosher salt and black pepper
- Winter:
- 2 bunches lacinato kale, stems discarded, leaves torn
- Spring:
- 6 oz. radishes, quartered
- 4 large leeks, white and light green parts only, halved lengthwise, sliced and washed
- Summer:
- 1 large yellow squash, sliced crosswise
- 1 large zucchini, sliced crosswise
- Fall:
- 1 lb. parsnips, peeled and sliced crosswise
Directions
-
Preheat oven to 400.
-
Slice the potatoes crosswise into 1/4-inch coins. Thinly slice the lemon.
-
Working on a clean, dry surface, fold 2 large pieces of parchment paper in half, then reopen. Divide the potatoes evenly between them, arranging the slices in a single layer on one side of the fold. Pour the white wine over them and drizzle with 1 tsp olive oil each. Season with salt and pepper. Season the chicken on both sides with herbs de Provence, salt and pepper and place on top of the potatoes, then layer with the lemon slices and thyme sprigs on top, dividing them evenly.
-
Fold over the parchment paper, re-creasing, then fold in the edges, overlapping and tucking in all around, to create a tightly sealed parcel. Place the papillotes on a baking sheet and bake until the parchment is browned and puffed, and the chicken is cooked through and no longer pink, about 30 minutes.
-
Meanwhile, toss the seasonal vegetables with the remaining 1 tbsp. olive oil, salt and pepper. Arrange in a single layer on a separate baking sheet. Roast until tender, about 20 minutes.
-
Carefully tear open the papillotes, allowing steam to escape. Discard the thyme sprigs and lemon slices, but serve the chicken and potatoes in the parchment paper for presentation with the roasted seasonal vegetables alongside.