Chicken Baked in Foil with Sweet Potatoes and Radishes (Prep and Store)

Chicken Baked in Foil with Sweet Potatoes and Radishes (Prep and Store)

Storyboard Description

Recipe from The Make Ahead-Cook by America's Test Kitchen, 1/4 c extra virgin olive oil, 6 garlic cloves sliced thin, 1 tbsp grated fresh ginger, 1 tsp toasted sesame oil, 1/4 tsp red pepper flakes, 12 oz sweet potatoes peeled and sliced crosswise 1/4 in 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, kosher salt and pepper, 4 (6 ounce) boneless skinless chicken breast trimmed, 2 tablespoons rice vinegar 2 tablespoons cilantro

Storyboard Text

  • Spray centers of four 20 by 12 inch sheets of heavy duty aluminum foil with vegetable oil spray
  • Microwave olive oil, garlic, ginger, sesame oil, and pepper flakes in small bowl until garlic begins to brown about 1 to 1 1/2 minutes
  • Combine potatoes, radishes, celery, onion, 1/2 tsp salt and garlic in large bowl.
  • Pat chicken dry with paper towels. Sprinkle 1/8 tsp salt evenly on each side of each chicken breast, then season with pepper.
  • In the center of each piece of foil, arrange potato slices in two rows. Lay chicken breast on top of the potatoes and place vegetables around the chicken.
  • SEE RECIPE BOOK PG 42
  • Bring short sides of foil together and crimp to seal tightly. Refrigerate for at least one hour and up to 24 hours.
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