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Greek Chicken, Pepper and Potato Foil-Packets
Kelsey Nixon's Greek Chicken with Peppers & Potatoes Foil-Packed Dinner + Surf & Turf Foil-Packed Dinner
Nathan Congleton / TODAY
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(182 rated)
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Using the foil-packet method really infuses the ingredients with flavor. It ensures juicy chicken and is a great way to manage portion control. You can also customize each packet according to everyone's preferences or dietary restrictions.

Technique tip: Utilize your broiler towards the end of cooking when making foil-packed dinners to obtain beautiful color and crispy edges.

Swap option: These can also be prepared on a grill or in a grill pan.


    • 1/4 cup extra virgin olive oil
    • 1/4 cup red wine vinegar
    • 1 tablespoon Greek seasoning, preferable Cavender's
    • 1 teaspoon paprika
    • 2 cloves garlic minced
    • Kosher salt and freshly ground black pepper
    • 4 boneless skinless chicken thighs
    • 1 pound fingerling potatoes, halved
    • 2 bell peppers (any color), sliced
    • 1 red onion, sliced
    • 1 lemon, sliced
    • 8 ounces feta, crumbled
    • 2 tablespoons fresh dill, for garnish
    • 1/3 cup olives, pitted, for garnish
  • Yogurt-dill sauce

    • 1/2 cup Greek yogurt
    • 2 tablespoons lemon juice
    • 1 teaspoon fresh dill
    • Kosher salt and freshly ground black pepper


1. Preheat oven to 400°F.

2. In a large bowl or zip top bag, toss all of the ingredients together, with the exception of the feta and olives, and mix until fully combined (this can be prepared in advance and allowed to marinate for up to 12 hours in the refrigerator).

3. Cut 4 sheets of foil about 12 inches in length. Evenly divide the mixture into quarters on each foil and fold the foil packets in half rolling the top and bottom edges to seal them completely. Transfer packets to sheet tray.

4. Bake for 20 minutes or until chicken is cooked through to 165°F. Remove from the oven and increase the oven temperature to broil.

5. Carefully pull back the foil to expose the chicken, vegetables and potatoes and sprinkle feta cheese on top and return to oven for about 3 minutes until the cheese is warmed through and golden brown. Sprinkle with fresh dill and olives for garnish.

For the yogurt-dill sauce:

Whisk together lemon juice, yogurt and dill in a small bowl. Add salt and pepper to taste.

To serve:

Serve chicken packets alongside rice with yogurt dill sauce and warm pita bread.

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Foil-packet dinner recipes: Surf and turf, Greek chicken

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