Krysten's Favorite Chicken and Rosemary Hobo Pack

Total Time
2hrs 15mins
Prep 30 mins
Cook 1 hr 45 mins

This is a complete, delicious meal in a foil pack. Whenever my niece comes to town she requests this meal that I have been making for about 17 years. These packs can be pre-baked for an hour in a 375 degree oven and then taken camping or to a tail-gate, then thrown on a grill or right down in a campfire for 45 minutes for a quick, impressive meal. The original recipe came from the book The Thrill of the Grill by Chris Schlesinger and John Willoughby, but I have modified it to suit our family tastes. This recipe sounds like a lot of garlic, but it mellows as it cooks and is just the right amount. And - the garlic is even good peeled and popped right in your mouth, or spread over rolls or French bread.

Ingredients Nutrition

  • 6 lbs chicken, cut up (skin on is best, I use 2 whole cut-up chickens)
  • 2 large sweet potatoes (cut into quarters)
  • 4 heads garlic (unpeeled with the top and bottom of the heads thinly sliced off)
  • 2 large onions, quartered
  • 2 large ripe tomatoes, quartered
  • 8 ears miniature corn cobs (I use Birdseye Mini Corn on the Cob)
  • 1 lb baby carrots
  • 4 rosemary sprigs (fresh is extremely important!)
  • salt and pepper
  • 8 tablespoons butter

Directions

  1. Lay 1/4 of the chicken pieces on a large piece of heavy duty tinfoil (I use a double layer on the bottom). I do season my chicken with salt, pepper and garlic salt before I start the rest of the process.
  2. Arrange 1/4 of the vegetables and garlic over and around and on top of the chicken.
  3. Add 1 sprig rosemary, salt and pepper to taste.
  4. Dot 2 tablespoons of butter all over.
  5. Repeat steps 1-4 above for until all ingredients are used and you have 4 foil packs.
  6. Add another large sheet of tinfoil on top and roll the edges of the sheets together, closing the pack. Fold the edges up making sure you remember which side is up. Cover the entire pack with one more layer of tin foil.
  7. Now - you can cook these two different ways. The original recipe says to "Cook on the BBQ grill for 45 minutes to 1 hour" but I found that the food did not cook well enough for me. So here is what I do:.
  8. Bake in the oven at 375 degrees for 60 minutes, anytime up to 3 days before serving and refrigerate them until use. Then place them on the BBQ for 45 minutes.
  9. Remove the foil packs from the grill, unroll the tin foil and be prepared for the FABULOUS smell that fills the area and for the fantastic meal you have created.

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