roasted sheet pan chicken
1 Bunch cilantro
1 Bunch fresh parsley
1/4 Cup Basil, leaves
1/4 Cup fresh mint leaves
2 Clove garlic
1/4 Teaspoon red pepper flakes
1 To Taste salt and pepper
3 Whole lime, juiced
1/2 Cup extra-virgin olive oil
2 Pound Chicken, Thighs and Drumsticks
1/2 Pound Baby Carrots with Tops
1 Whole Red Onion, cut into 1/8's
2 Tablespoon extra-virgin olive oil
1 To Taste lime juice
In a blender combine cilantro, parsley, basil, mint, garlic, red pepper flake, salt pepper, lime juice and 1/2 cup olive oil and puree until smooth. Reserve some marinade for serving, and pour the remainder over chicken and refrigerate for 2-3 hours.
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
Remove chicken from marinade and spread on a sheet pan. Place sheet tray directly on the grill grate and cook for 20 minutes or until chicken begins to brown.
Toss carrots and red onion with 2 Tbsp olive oil and salt and pepper to taste. Scatter on the sheet tray with the chicken and return to the grill.
Cook an additional 15-20 minutes or until the carrots and onion have begun to brown and the internal temperature of the chicken registers 160℉ in the thickest part of the thigh.
Let the chicken rest for 5-10 minutes until the internal temperature rises to 165℉.
Finish with a squeeze of lime juice and a drizzle of the reserved marinade. Enjoy!