I grew up making tinfoil dinners over the campfire quite a bit growing up. You can pretty much cut up and meat and vegetables (literally ANY vegetables and a ton of them) and wrap it in tinfoil bake in the over, grill, or fire and after about 30 minutes eat! No dishes, its awesome.
We use to make these a lot when I was young and drown them in butter and also add onion soup mix. I don’t do that anymore lol.
Now I cut up everything except the meat in a bowl and add a tablespoon or two (depending on how many I am making) of olive oil instead of butter. I also added some minced garlic (fresh cloves when I have them), and freshly grown herbs from my herb garden, especially basil and rosemary.
Today I did not have the fresh herbs so I used Mrs. Dash Salt Free garlic spice instead, and only on the top of the chicken so maybe 1/2 tsp.
I like them on the grill or fire the best because it gives you that crispy bottom on the potatoes and yum! However, in the winter time the oven does just fine. The awesome part is that if you use very lean meat (I use fish a lot) then you are soaking all y our food in the fat because fish is so low in fat. The taste of everything is awesome.
The yellow vegetable in the pic is yellow beats and they are very yummy. Oh and all the vegetables in this pic are organic!
I can’t wait til my herbs come back next spring! If you try it I hope you like it.
If you cook in the oven I start them at 425 degrees and after about 20 minutes I raise it to 500 degrees for another 10-15 minutes.
Here are the pics:
