Lemony Garlic Butter Chicken with Herbed Potatoes Foil Packets

Preheat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch long) sheets of aluminum foil.

Rinse and cut the baby red potatoes into quarters, mince the garlic cloves, and cut the unsalted butter into cubes. Place them all in a large mixing bowl.

Add 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, dried oregano, and dried basil to the bowl.

Toss the ingredients together to combine.

Divide the potato and garlic mixture between the 4 sheets of foil, leaving a 2-inch border on all sides.

Season the boneless, skinless chicken breasts with the remaining 1 teaspoon of kosher salt and remaining 1/2 teaspoon of black pepper, then place a breast on each pile of vegetables.

Squeeze a quarter of a lemon over each chicken breast and add the lemon quarters to the foil packets.

Fold the sides of the foil to meet over the center, then crimp the edges together to create completely sealed packets.

Place the packets directly onto the grill grates, cover and cook for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.

Let the foil packets cool for 10 minutes before opening. Sprinkle the contents with chopped fresh parsley before serving.