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1
Preheat your grill to about 500F.
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2
Remove all herbs from the stems for the marinade and place on a cutting board.
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3
Chop all herbs together and place in a dish to coat the chicken.
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4
Remove any remaining fat from the chicken and coat in salt and pepper.
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5
Move the breasts to the mixing dish and coat in the marinade.
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6
Let the chicken marinate for 30-60 minutes.
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7
Get 2 long strips of aluminum foil and roll the edges to prevent the escape of any liquids.
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8
Clean the carrots and peel an quarter the onion and add to one foil strip.
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9
Add the potatoes to the other foil strip an drizzle EVOO over all veggies, just enough to ensure it glistens off each veggie.
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10
Dust the veggies with salt and pepper.
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11
Add rosemary to the opinion wedges and carrots.
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12
Add thyme to the potatoes.
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13
Add veggies to the grill using the edges of the foil as handles.
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14
Add the chicken to the grill grates.
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15
Cook for 9-10 minutes and flip the chicken.
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16
Cook for and additional 9-10 minutes and remove once the internal temperature is 165F.
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17
Allow the chicken to rest for 10 minutes, covered by foil.
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18
Shut down the grill and remove the veggies, staging them for plating.
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19
Plate the vegetables.
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20
Plate the chicken and serve hot.
