Chicken and Potato Foil Packs are made with seasoned potatoes, chicken thighs and smothered in a garlic cream sauce then topped with melted cheese, bacon!
Remove Little Potatoes from packaging and cut in half. Place potatoes in a medium-sized bowl and sprinkle with the Onion Chive seasoning packet.
Sprinkle minced garlic on top of potatoes and stir mixture together. Then, pour heavy cream into the bowl and stir again until all potatoes are coated.
Cut four (18 x12-inch) sheets of heavy duty aluminum foil
Evenly distribute all the potatoes onto each piece of aluminum foil (reserve the leftover heavy cream sauce in the bowl - we'll use that in a minute!)
Top potatoes with sliced onions and a tablespoon of salted butter. Repeat this process for the other 3 packs.
Slice chicken thighs. Place chicken thighs into leftover heavy cream mixture that coated the potatoes. Stir well to coat the chicken thighs.
Evenly distribute the chicken thighs into each of the four potato packs.
Roll the packets up so that the top and sides are sealed. Place packets onto a large baking sheet.
Place sheet into the oven and cook for about 40-50 minutes.
Remove packets from the oven and very carefully (they will be HOT) open each packet and top with shredded cheese and bacon pieces.
Keep the packets open and place the baking sheet back into the oven. Just until the cheese has melted.
Remove, then serve with sliced green onions.
Notes
To grill: Heat gas or charcoal grill to medium heat. Place packets on grill and close the lid. Cook for 45-50 minutes until chicken reaches 180f and potatoes are tender.
If you can't find the Little Potato brand potatoes, just purchase one pound of baby potatoes or new potatoes and slice. Season with ranch seasoning and/or garlic and herb seasoning and continue with recipe as written.