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!

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