Chicken and Spring Vegetable Parcels With Lemon and Herb Butter

• 3 ounces butter
• 1 lemon, Grated zest and juice
• 2 tablespoons mint, freshly chopped
• 2 tablespoons parsley, freshly chopped
• 16 baby carrots
• 12 asparagus
• 8 zucchini, quartered, lengthways
• 16 tiny new potatoes, halved
• 4 boneless skinless chicken breasts

1. In a small bowl, mix together the butter, grated lemon zest and herbs.
2. Preheat the oven to 400 degrees F.
3. Take 4 squares of foil and divide the vegetables between them, place a piece of chicken on top.
4. Spread over some of the lemon & herb mixture, season generously with salt and freshly ground black pepper, then sprinkle over the lemon juice.
5. Fold the edges of the foil together, sealing tightly then place on a baking tray.
6. Cook for 25-30 minutes, until the vegetables are tender and chicken cooked through.

butter, lemon, mint, parsley, carrots, asparagus, zucchini, potatoes, chicken breasts

Taken from www.food.com/recipe/chicken-and-spring-vegetable-parcels-with-lemon-and-herb-butter-355861 (may not work)