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


  1. 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.
  2. 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.
  3. Heat 1 tablespoon of olive oil in a frying pan, cook chicken until the skin is browned, then add to vegetables.
  4. 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