Luscious Lemon-Garlic Chicken & Potato Foil Bake

Preheat oven to 375 degrees Fahrenheit.

In a small bowl, combine 3 tablespoons olive oil, Dijon mustard, whole grain mustard, dried thyme, dried rosemary, lemon zest, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Set aside.

Cut four sheets of foil, about 12 inches long each.

Divide potatoes into 4 equal portions and place in the center of each foil sheet in a single layer.

Drizzle the remaining 1 tablespoon of olive oil over the potatoes, and season with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Gently toss to combine.

Place a chicken breast on top of each portion of potatoes.

Evenly spread the prepared mustard mixture on both sides of each chicken breast.

Arrange lemon slices over the chicken breasts.

Fold the sides of the foil over the chicken and potatoes, covering completely and sealing the packets closed.

Place foil packets in a single layer on a baking sheet and bake in the preheated oven for 30-35 minutes, or until chicken is cooked through and potatoes are tender.

If desired, open the foil packets and broil for 2-3 minutes in the oven, until caramelized and slightly charred.

Serve immediately, garnished with chopped fresh parsley leaves.