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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.
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 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 Pound chicken legs (thigh and drumstick)
: 400 ˚F
1/2 Pound baby carrots with tops
1 red onion, cut into eighths
: 160 ˚F
: 165 ˚F