Baked Herb Chicken With Vegetables Recipe

Name: Baked Herb Chicken with Vegetables
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 80 min
Cuisine: Indian
Ingredients: 500 g X 2 Organically Grown Potato Combo; 500 g Carrot; 100 g Sambar Onion Peeled; 100 g Milky Mist Cooking Unsalted Butter; Pcs Chings Chiken 65; 100 g Zoff Chicken Masala; 1 kg Tata Salt (Vacuum Evaporated Iodised); 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Indian cuisine

Baked Herb Chicken with Vegetables recipe

About this recipe

A hearty, high-protein dinner featuring tender baked chicken and a medley of roasted vegetables, seasoned with herbs and butter for a comforting meal.

Ingredients

500 g X 2 Organically Grown Potato Combo
500 g Carrot
100 g Sambar Onion Peeled
100 g Milky Mist Cooking Unsalted Butter
Pcs Chings Chiken 65
100 g Zoff Chicken Masala
1 kg Tata Salt (Vacuum Evaporated Iodised)
1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. Peel and chop 6 potatoes, 3 carrots, and 3 onions into bite-sized pieces. Place them in a large roasting pan with a tight-fitting cover.
3. Cut 2 chicken halves lengthwise and place them over the vegetables in the pan.
4. Sprinkle 1 tsp salt and 1/2 tsp black pepper evenly over the chicken and vegetables. Dot the chicken with 1/4 lb butter, cut into small pieces.
5. Cover the pan tightly and bake for 1 hour, or until the chicken is cooked through and the vegetables are tender. Check by piercing the thickest part of the chicken with a sharp fork.
6. Uncover the pan and place it under the broiler for 5 minutes, or until the chicken is golden brown.
7. Serve hot, ensuring each plate has a generous portion of chicken and vegetables.