Roast Chicken

Roast chicken combines the rich flavors of roast chicken with the savory goodness of Kayanoya Vegetable Stock Powder for a mouthwatering dish that is sure to become a favorite.

2 Servings

10 oz chicken thigh meat
4 tbsp olive oil
1 packet Kayanoya Original Vegetable Stock Powder
Desired amount of bell pepper
Desired amount of onion
Desired amount of shiitake mushroom
Desired amount of cherry tomato
Desired amount of garlic
Pinch of white pepper
Pinch of black pepper
2 tbsp white wine

Directions

Rub the chicken with 1 tablespoon of olive oil and 1/2 packet of Kayanoya Original Vegetable Stock Powder, place in a plastic bag, and leave in the refrigerator overnight.
Season the vegetables with the remaining vegetable stock powder, 2 tablespoons of olive oil, white pepper and black pepper, and place in a casserole dish.
Heat 1 tablespoon of olive oil in a frying pan, cook chicken until the skin is browned, then add to vegetables.
While the frying pan is still hot, stir in the white wine, pour over chicken and vegetables, then bake in an oven at 355° F for 40 minutes.

Used in this Recipe

Kayanoya Original Vegetable Stock Powder (8 g packet x 24)

Price

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