2 medium red potatoes, quartered and cut into 1/2-inch slices
1/4 cup chopped onion
1 medium carrot, cut into 1/4-inch slices
1 celery rib, cut into 1/4-inch slices
1/2 teaspoon rubbed sage
salt and pepper to taste
Fresh dill sprigs
Instructions
1.
Divide chicken and vegetables between two pieces of double-layered heavy-duty foil (about 18 inch square). Sprinkle with sage, salt, and pepper; top with dill sprigs. Fold foil around the mixture and seal tightly. Grill, covered, over medium heat for 30 minutes or until the chicken juices run clear and vegetables are tender.
