Krystens Favorite Chicken And Rosemary Hobo Pack Recipes

Steps:

• In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

Steps:

• Lay 1/4 of the chicken pieces on a large piece of heavy duty tinfoil (I use a double layer on the bottom). I do season my chicken with salt, pepper and garlic salt before I start the rest of the process.
• Arrange 1/4 of the vegetables and garlic over and around and on top of the chicken.
• Add 1 sprig rosemary, salt and pepper to taste.
• Dot 2 tablespoons of butter all over.
• Repeat steps 1-4 above for until all ingredients are used and you have 4 foil packs.
• Add another large sheet of tinfoil on top and roll the edges of the sheets together, closing the pack. Fold the edges up making sure you remember which side is up. Cover the entire pack with one more layer of tin foil.
• Now - you can cook these two different ways. The original recipe says to "Cook on the BBQ grill for 45 minutes to 1 hour" but I found that the food did not cook well enough for me. So here is what I do:.
• Bake in the oven at 375 degrees for 60 minutes, anytime up to 3 days before serving and refrigerate them until use. Then place them on the BBQ for 45 minutes.
• Remove the foil packs from the grill, unroll the tin foil and be prepared for the FABULOUS smell that fills the area and for the fantastic meal you have created.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
• Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.