These foil-roasted chicken packets with ginger and thyme from Milk Street's newest cookbook Cookish make dinner prep and clean-up a cinch.
"Sealing chicken thighs and a few aromatics in a foil packet allows for a two-step cooking technique," says Chris. "To start, the ingredients steam with their own moisture. Then, after the packet is cut open, the chicken roasts until browned, developing deeper flavor. To serve, offer slices of warm, crusty baguette on the side."
Adapted from Milk Street: Cookish by Christopher Kimball. Copyright © 2020 by Christopher Kimball. Used with permission by Voracious. All rights reserved.
- 2 medium yellow onions, halved and sliced
- 1 bunch fresh thyme
- One 3-inch piece fresh ginger, peeled and chopped
- 3 pounds bone-in, skin-on chicken thighs, trimmed
- Kosher salt and ground black pepper
- 1 to 1½ teaspoons cayenne pepper
- Lemon or lime wedges, to serve
- Hot sauce, for garnish (optional)
Preheat the oven to 500°F with a rimmed baking sheet on the middle rack.
Layer the onions, thyme and ginger in the center of an 18-inch sheet of extra-wide, heavy-duty foil. Set the chicken, skin up, over them, then season with salt, pepper and cayenne. Cover with a second sheet of foil and fold the edges to seal.
Carefully place the packet on the hot baking sheet and cook for 15 minutes. Cut open the packet to expose the chicken and roast until the thighs reach 175°F on an instant-read thermometer, about another 20 minutes.
Serve with lemon wedges and hot sauce, if desired.