Herb Grilled Chicken Dinner

Name: Herb Grilled Chicken Dinner
Total time: 4200 s
Yield: 5 servings
Cuisine: American
Ingredients: 2 1/2 lb boneless skinless chicken breasts; 1 salt, to taste; 1 fresh cracked peppercorn, to taste; 4 tbsp fresh rosemary leaves; 4 tbsp fresh thyme leaves; 4 tbsp fresh parsley leaves; 1 tbsp ground sage; 4 tbsp extra virgin olive oil; 1 1/2 lb small red potatoes; 1 sweet onion; 4 carrots; 1 salt, to coat one side of veggies; 1 pepper, to coat one side of veggies; 1 extra virgin olive oil, drizzled to coat one side of veggies; 2 tsp fresh thyme leaves, sprinkled on the potatoes; 2 stick fresh thyme leaves, sprinkled on onion wedges and carrots

HardDog1110 @cook_2825785

San Antonio, TX

I was in the mood for a rustic tasting meal and this worked out so well!

HardDog1110 @cook_2825785

San Antonio, TX

I was in the mood for a rustic tasting meal and this worked out so well!

Saved

Ingredients

1 hour 10 mins

5 servings

Chicken
2 1/2 lbboneless skinless chicken breasts
1salt, to taste
1fresh cracked peppercorn, to taste
Marinade
4 tbspfresh rosemary leaves
4 tbspfresh thyme leaves
4 tbspfresh parsley leaves
1 tbspground sage
4 tbspextra virgin olive oil
Sides
1 1/2 lbsmall red potatoes
1sweet onion
4carrots
1salt, to coat one side of veggies
1pepper, to coat one side of veggies
1extra virgin olive oil, drizzled to coat one side of veggies
2 tspfresh thyme leaves, sprinkled on the potatoes
2 stickfresh thyme leaves, sprinkled on onion wedges and carrots

Saved

Steps

1 hour 10 mins

1

Preheat your grill to about 500°F.
2

Remove all herbs from the stems for the marinade and place on a cutting board. Chop all herbs together and place in a dish to coat the chicken.
3

Remove any remaining fat from the chicken and coat in salt and pepper.
4

Move the breasts to the mixing dish and coat in the marinade. Let the chicken marinate for 30-60 minutes.
5

Get 2 long strips of aluminum foil and roll the edges to prevent the escape of any liquids.
6

Clean the carrots and peel an quarter the onion and add to one foil strip.
7

Add the potatoes to the other foil strip an drizzle EVOO over all veggies, just enough to ensure it glistens off each veggie.
8

Dust the veggies with salt and pepper.
9

Add rosemary to the opinion wedges and carrots.
10

Add thyme to the potatoes.
11

Add veggies to the grill using the edges of the foil as handles.
12

Add the chicken to the grill grates.
13

Cook for 9-10 minutes and flip the chicken.
14

Cook for and additional 9-10 minutes and remove once the internal temperature is 165°F.
15

Allow the chicken to rest for 10 minutes, covered by foil.
16

Shut down the grill and remove the veggies, staging them for plating.
17

Plate the vegetables.
18

Plate the chicken and serve hot.