Chicken in Tin Foil in the Oven: Any tips or advices on spices or wrapping?
If you're worried about the aluminum foil, you can always just use a covered casserole dish ... it might not hold all of the steam in, though.  (there are methods, like mixing a pough of flour and water, then using that to seal the lid on the pot).

Also, if you're worried, I'd just consider not using acids, like lemon; aluminum pots and pans react to acids, and I'd only assume aluminum foil would to.

You could also switch to parchment paper, which is the original for cooking 'en papillote' (in paper).

But 'better' is subjective -- easier to clean up (aluminum foil wins, I think), cheap (maybe the casserole dish, as it's reusable), more impressive (probably the parchment paper).

As for spicing ... search for 'chicken en papillote' on any internet serch engine and you'll find lots of recipes.