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You need Chicken.
Provide boneless skinless chicken breasts.
Provide salt, to taste.
Use fresh cracked peppercorn, to taste.
Use Marinade.
You need fresh rosemary leaves.
You need fresh thyme leaves.
You need to prepare fresh parsley leaves.
Provide ground sage.
Provide extra virgin olive oil.
You need to prepare Sides.
You need small red potatoes.
Use sweet onion.
Provide carrots.
You need to prepare salt, to coat one side of veggies.
You need pepper, to coat one side of veggies.
You need extra virgin olive oil, drizzled to coat one side of veggies.
You need to prepare fresh thyme leaves, sprinkled on the potatoes.
You need fresh thyme leaves, sprinkled on onion wedges and carrots.

Preheat your grill to about 500°F..
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..
Remove any remaining fat from the chicken and coat in salt and pepper..
Move the breasts to the mixing dish and coat in the marinade. Let the chicken marinate for 30-60 minutes..
Get 2 long strips of aluminum foil and roll the edges to prevent the escape of any liquids..
Clean the carrots and peel an quarter the onion and add to one foil strip..
Add the potatoes to the other foil strip an drizzle EVOO over all veggies, just enough to ensure it glistens off each veggie..
Dust the veggies with salt and pepper..
Add rosemary to the opinion wedges and carrots..
Add thyme to the potatoes..
Add veggies to the grill using the edges of the foil as handles..
Add the chicken to the grill grates..
Cook for 9-10 minutes and flip the chicken..
Cook for and additional 9-10 minutes and remove once the internal temperature is 165°F..
Allow the chicken to rest for 10 minutes, covered by foil..
Shut down the grill and remove the veggies, staging them for plating..
Plate the vegetables..
Plate the chicken and serve hot..

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