Best 2 Chicken And Potato Parcels Recipes

**Indulge in a Culinary Journey with Chicken and Potato Parcels: A Symphony of Flavors**

Welcome to a culinary adventure where flavors dance on your palate and aromas tantalize your senses. Embark on a journey of taste with our delectable Chicken and Potato Parcels, a symphony of flavors that will leave you craving for more. These parcels are a harmonious blend of succulent chicken, tender potatoes, and a medley of aromatic herbs and spices, all wrapped in a golden-brown, crispy pastry. Each bite is a burst of savory goodness, promising a satisfying and memorable dining experience.

This article presents a collection of irresistible recipes for Chicken and Potato Parcels, each offering a unique twist on this classic dish. Whether you prefer the classic combination of chicken and potatoes or crave a vegetarian delight, we have a recipe to suit your palate. Our recipes range from the traditional to the innovative, showcasing the versatility of this timeless dish.

Get ready to impress your family and friends with these culinary creations. Discover the secrets of crafting the perfect pastry, achieving tender and juicy chicken, and selecting the right herbs and spices to elevate your dish to new heights. With our detailed instructions and helpful tips, you'll be able to recreate these mouthwatering recipes with ease, transforming your kitchen into a haven of culinary artistry.

Here are our top 2 tried and tested recipes!

GARLIC CHICKEN AND POTATOES

Garlic Chicken and Potatoes image

This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley

Steps:

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

THAI-STYLE CHICKEN & SWEET POTATO PARCELS

Thai-style chicken & sweet potato parcels image

An individual parchment-wrapped chicken dish flavoured with Asian spices and creamy coconut

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 8

Ingredients

25g creamed coconut (from a block)
2 tsp soft brown sugar
1 tsp fish sauce
2 tsp Thai green curry paste
½ sweet potato , peeled and cut into small cubes
1 small red pepper , deseeded and cut into small cubes
1 skinless chicken breast
handful coriander leaves and a few lime wedges, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Dissolve the creamed coconut with 3 tbsp boiling water and mix to a smooth paste. Stir in the sugar, fish sauce and curry paste.
Place a large piece of baking parchment on a baking sheet. Arrange the sweet potato and pepper in the middle of the paper, clearing a space in the centre. Lay the chicken breast in the space and pour over the sauce. Fold over the top edges of the parchment to form a seal and scrunch up the ends like a sweet wrapper.
Cook in the oven for 25-30 mins or until the chicken is cooked through and the vegetables are tender. Sit the parcel on a dinner plate or shallow bowl and carefully open. Sprinkle with coriander and squeeze over some lime juice, to taste.

Nutrition Facts : Calories 429 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and are less likely to fall apart during cooking.
Don't overcrowd the parcels: Make sure there is enough space for the chicken and potatoes to cook evenly.
Seal the parcels tightly: This will help to keep the juices in and prevent the parcels from drying out.
Cook the parcels until the chicken is cooked through: You can check this by inserting a meat thermometer into the thickest part of the chicken. The internal temperature should be 165 degrees Fahrenheit.
Let the parcels rest before serving: This will allow the juices to redistribute and make the chicken and potatoes even more tender.

Conclusion:

Chicken and potato parcels are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.