Ingredients

Let’s Cook!

• 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.