The thing that involves cooking fowl and foil is wrapping the breast area of a full bird (particularly a very large one like a turkey) in foil because white meat cooks more rapidly than dark meat. By the time the dark meat has come up to temp the white meat can be overcooked unless you figure out a way to make it cook more slowly, which foil does nicely. But if you're not doing a whole bird it's not really an issue; chickens might be small enough that it's not really an issue with them either.
I tend to buy chicken and freeze it. When I bake it, I put it directly in a glass baking dish, put other stuff in the dish, cover it with foil, and bake for an hour at 400°F. Or maybe I'll go 45 minutes at 375° and 30 minutes at 425°. But usually just the former now.
I might put a slice of swiss cheese on top of each chicken breast (usually 3-4 large ones to a dish), mix a can of cream of mushroom soup with a can of water and pour over them, then top with a box of stuffing mix, and bake as above (cover with foil and bake at 400° for an hour; I'd probably do half an hour if they weren't frozen).
Or I might drizzle some olive oil, lemon juice, lime juice, a little white cooking wine, whatever spices I have (like rosemary and thyme and tarragon), and a little more of each citrus juice. Cover with foil and bake as above.
Anyway, that's a couple of chicken dishes that I like. I don't know that I'd wrap them in foil, just cover in foil. The nice thing about the glass baking dish is that you can let it cool down, put a cover on it, and then put it in the fridge.