*Leeks can hide a lot of dirt in their many layers. Cut them according to the recipe, and then soak the pieces in a bowl of water, stirring them around the surface and allowing the dirt to sink to the bottom. Scoop them out of the dirty water. Do not drain them into a colander.
Preheat oven to 400°. Season the chicken breasts with salt, herbs de Provence, and pepper. Prepare produce, as described.
Working on a clean, dry surface, fold 2 large pieces of parchment paper in half and then reopen. Divide the potato slices evenly between the two pieces of paper, laying in a single layer on one side of the fold.
Pour white wine over potatoes and 1 tsp of olive oil over each. Season with more salt and pepper. Place seasoned chicken on top of potatoes, then layer lemon slices and thyme sprigs on top, dividing evenly.
Fold parchment paper, re-creasing, and then fold in the edges, tucking them underneath the chicken. Make sure the seal is tight to keep in the steam and juice as the packet bakes.
Place the packets on a baking sheet and bake for 30 minutes, until parchment is browned and puffed, and the chicken is cooked through.
While the chicken packets bake, toss seasonal vegetables with 1 tbsp. olive oil, salt, and pepper. Arrange in a single layer in a separate baking sheet. Roast in the oven until tender, about 20 minutes.
Once packets are removed from the oven, carefully tear them open, allowing steam to escape. Discard the thyme sprigs and lemon, and serve chicken and potatoes in parchment paper for a dramatic presentation with roasted vegetables.
There are so many great white wines in Texas, and this pairs well with Haak Blanc Du Bois, Brennan Vineyard’s Viognier, Messina Hof Dry Riesling, or Bent Oak SauvignonBlanc. Enjoy!
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