Hangi-Inspired Chicken and Vegetable Foil Packets

Ingredients

• 8 pieces Chicken Thighs
• 2 medium Potato
• 2 medium Carrot
• 1 large Onion
• 500 g Pumpkin
• 2 tablespoons Fresh Herbs (Rosemary, Thyme)
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 200°C (about 205°C). Prepare four large sheets of aluminum foil, each about 30.48 cm square.
2. 2Peel and cut the 2 medium potatoes and 2 medium carrots into 2.54 cm cubes. Peel and cut the 1 large onion into 2.54 cm wedges. Cut the 500 g pumpkin into 2.54 cm cubes.
3. 3Place 2 pieces of chicken thighs onto the center of each sheet of foil. Arrange the cut vegetables (2.54 cm cubes of potato and pumpkin, 2.54 cm wedges of onion) around the chicken pieces.
4. 4Sprinkle the chicken and vegetables evenly with the 2 tablespoons of fresh herbs (rosemary, thyme). Drizzle each packet with 0.5 tablespoons of olive oil. Season each packet with 0.25 teaspoons of salt and 0.125 teaspoons of pepper.
5. 5Carefully fold the edges of the foil together to create sealed packets, ensuring no steam can escape. Place the sealed packets onto a baking sheet.
6. 6Bake for 35-40 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C, and the vegetables are tender when pierced with a fork.
7. 7Carefully remove the baking sheet from the oven. Let the packets rest for 2 minutes before opening them to allow the steam to dissipate safely. Serve the contents of the foil packets immediately.

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