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Roasted Sheet Pan Chicken

Difficulty 2/5
|
Prep time 5 mins

Cook time 40 mins
|
Serves 4-6

Hardwood Apple

This one-pan recipe is a simple and easy way to master some delicious chicken. These chicken thighs and drums are marinated in a savory herb mixture, spiced with red pepper, roasted with carrots and onions and finished with fresh lime juice.

Ingredients

2 lbs CHICKEN THIGHS AND DRUMS

1 bunch CILANTRO

1 bunch PARSLEY

1/4 CUP BASIL LEAVES

1/4 CUP MINT

2 CLOVES GARLIC

1/4 TSP RED PEPPER FLAKES

Salt and pepper, to taste

JUICE OF 3 LIMES

1/2 CUP + 2 TBSP OLIVE OIL

1/2 LB BABY CARROTS WITH TOPS

1 RED ONION, CUT INTO 8THS

Preparation

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 start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 400 degrees F and preheat, lid closed 10-15 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 degrees F in the thickest part of the thigh.

Let the chicken rest for 5-10 minutes until the internal temperature rises to 165 degrees F.

Finish with a squeeze of lime juice and a drizzle of the reserved marinade. Enjoy!

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