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1
If you plan on cooking this recipe immediately after you make it, preheat oven to 425u00b0F.
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2
Take one large sheet of tin foil and coat center with vegetable oil leaving only the edges dry (you just need to use enough to make the foil damp).
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3
Place potatoes on tin foil covering the oiled area (make sure to leave enough room to close tin foil after all ingredients have been added).
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4
Season potatoes with half of each of the garlic powder, basil, oregano, paprika, then salt and pepper to taste (add marjoram if desired).
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5
Rub chicken with sage and the rest of the basil, oregano, garlic powder, then salt and pepper to taste (if desired you may marinate the chicken a day in advance using an Italian dressing or chicken marinade).
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6
Place chicken on top of potatoes.
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7
Place in order, onions, sliced garlic, mushrooms, tomatoes, shredded carrot, shredded Munster atop chicken.
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8
Take two opposite ends of foil and fold together tightly above mixture to form in the shape of football.
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9
Then seal other ends by folding them in on themselves.
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10
Be careful to make sure tin foil is tightly sealed on all sides so juices won't leak out.
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11
Place on baking sheet and cook in 425u00b0F oven for 40 to 45 minutes.
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12
There is no need to open mixture to check on it and doing so may cause leakage.
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13
Once cook time is up remove from oven and place tin foil on plate.
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14
Very carefully fold back edges of tin foil and enjoy.
