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Roasted Sheet Pan Chicken

5

40

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.

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  • 1 Bunch cilantro

  • 1 Bunch parsley

  • 1/4 Cup basil leaves

  • 1/4 Cup mint

  • 2 Clove garlic

  • 1/4 Teaspoon red pepper flakes

  • salt and pepper

  • 3 limes, juiced

  • 1/2 Cup plus 2 tablespoons olive oil

  • 2 Pound chicken legs (thigh and drumstick)

  • 1/2 Pound baby carrots with tops

  • 1 red onion, cut into eighths

  • 1

    In a blender, combine cilantro, parsley, basil, mint, garlic, red pepper flakes, salt, pepper, lime juice and 1/2 cup olive oil. Puree until smooth.

    • 1 Bunch cilantro

    • 1 Bunch parsley

    • 1/4 Cup basil leaves

    • 1/4 Cup mint

    • 2 Clove garlic

    • 1/4 Teaspoon red pepper flakes

    • To Taste salt and pepper

    • 3 limes, juiced

    • 1/2 Cup plus 2 tablespoons olive oil

  • 2

    Reserve some marinade for serving, then pour the remainder over chicken and refrigerate for 2 to 3 hours.

    • 2 Pound chicken legs (thigh and drumstick)

  • 3

    When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

    400 ˚F

  • 4

    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.
  • 5

    Toss carrots and red onion with 2 tablespoons of olive oil and salt and pepper to taste.

    • 1/2 Pound baby carrots with tops

    • 1 red onion, cut into eighths

  • 6

    Scatter on the sheet tray with the chicken and return to the grill. Cook an additional 15 to 20 minutes or until the carrots and onion have begun to brown and the internal temperature of the chicken registers 160°F in the thickest part of the thigh.

    160 ˚F

  • 7

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

    165 ˚F

  • 8

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

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