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Ranch Chicken and Potato Packs Recipe

Ranch Chicken and Potato Packs Recipe

Ranch Chicken and Potato Packs Recipe

Prep Time : 15 Hours
Start to Finish : 1 Hour 5 Minutes 
4 servings

Ingredients :

  • 1 bag (20 oz) refrigerated cooked new potato wedges
  • 6 boneless skinless chicken thighs (about 1¼ lb), cut in half
  • 11/4 cups low-fat or regular ranch dressing
  • 4 slices packaged precooked bacon (from 2.1-oz package), chopped
  • 1/4 cup chopped green onions (4 medium)
  • 1/2 teaspoon coarse ground black pepper

Method :

  1. Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil; spray foil with cooking spray.
  2. Place about 1 cup potato wedges and 3 chicken pieces on center of each foil sheet. Drizzle each with slightly less than 1/3 cup dressing. Bring up 2 sides of foil over chicken and potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
  3. Place foil packs on grill over medium heat. Cover grill; cook 45 to 50 minutes, rotating packs one half turn after 20 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are tender.
  4. To serve, cut large X across top of each pack; carefully fold back foil to allow steam to escape. Sprinkle each serving with bacon, onions and pepper.

Oven Directions : Heat oven to 400°F. Place foil packs on large cookie sheet. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are tender.

1 Serving : Calories 570; Total Fat 29g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 110mg; Sodium 930mg; Total Carbohydrate 41g (Dietary Fiber 4g); Protein 36g
Exchanges : 21/2 Starch, 4 Lean Meat, 3 Fat
Carbohydrate Choices : 3

Source :
The Big Book of Chicken
Betty Crocker

See also Chicken Recipes “Mediterranean Chicken-Vegetable Kabobs Recipe”