Ummmmm, the scent of chicken and rosemary sizzling in the fire, unwrapping the packet, inhaling the deliciousness of dinner in the open air. Is this some upscale Tuscan eatery, perfuming the air with herbs and vegetables, chicken, and brown butter? Surprise! It's the dinner I concocted with my wee little lads as a Cub Scout Den Leader.
When my son was in first grade, he had moved to a private school. I had hoped to find a way for him to stay in contact with his friends in public school, and when a friend asked if I'd be interested in being a Cub Scout Leader, I thought, why not?
I found the program to be endlessly creative. Once signed on as a leader, I took the boys to visit with a delightful fly fisherman, who made his own lures. We prowled the huge field nearby, gathering wild herbs and greens to nibble. A friend who had lived in Alaska came by, with menus of Alaskan treats, homemade clothing, and stunning photos of salmon fishing in the way-back, outback. We made an outstanding gumbo in February to celebrate Fat Tuesday, and we made this ever popular dinner packet that takes all of 20 minutes from start to glorious finish. Yum yum.
You can make these in your weensy little outside barbeque, or right in your fireplace, or, I suppose, in your Grande BBQ grill.
For each packet, you will need two pieces of aluminum foil.
Set out the squares of foil, setting one on top of the other.
Add 3-4 medium slices of potatoes onto the foil.
Top with 3 chicken tenders.
Add a good sprig of rosemary, and a slice or two of onion.
Add several matchsticks of carrots, and salt, pepper, and a pat of butter.
Firmly close the foil, tucking in all the ends.
Throw packet into the fire and set timer for 20 minutes.
After 20 minutes, unwrap and enjoy!
You might also enjoy:
Breakfast on the Terrace: Blueberry muffins with toasted walnuts
and for this chilly weather - Sweet Corn Chowder with dill