Savory Herb Vegetable Bake Recipe

Name: Savory Herb Vegetable Bake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Cuisine: Fusion
Ingredients: 14 g On1Y Basil Leaves; 100 g Celery Stalk; 500 g Carrot; 125 g Portobello Mushroom; 100 g Garlic - Single Clove; 750 g Dabur 100 % Pure Honey (Refill Pouch); 500 g Baby Potato (Chote Batate); 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo; 200 g Cherry Tomatoes; 500Ml Pietro Coricelli Aceto Balsamic Vinegar; 1 kg Tata Salt (Vacuum Evaporated Iodised); 500 ml American Garden Apple Cider Vinegar; 100 g Everest White Pepper

Fusion cuisine

About this recipe

A hearty and flavorful dinner featuring roasted chicken and a medley of vegetables, seasoned with fresh herbs and balsamic vinegar. Perfect for solution seekers looking for a balanced and satisfying meal.

Ingredients

14 g On1Y Basil Leaves
100 g Celery Stalk
500 g Carrot
125 g Portobello Mushroom
100 g Garlic - Single Clove
750 g Dabur 100 % Pure Honey (Refill Pouch)
500 g Baby Potato (Chote Batate)
50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
200 g Cherry Tomatoes
500Ml Pietro Coricelli Aceto Balsamic Vinegar
1 kg Tata Salt (Vacuum Evaporated Iodised)
500 ml American Garden Apple Cider Vinegar
100 g Everest White Pepper

Instructions

1. Preheat the oven to 425°F (220°C). Spray the sides and bottom of a 10-inch pie plate with olive oil.
2. Place one bone-in, skin-on chicken breast in the center of the pie plate over a thin slice of onion. Squeeze 1 teaspoon of apple cider vinegar over the chicken.
3. Thinly slice one small stalk of celery and cut 1-2 carrots into coins. Toss them together and arrange in a pile beside the chicken. Slice one medium-sized portobello mushroom and place it in another pile beside the chicken.
4. Chop half of a medium onion into pieces and place it in a separate pile beside the chicken. Peel 2 cloves of garlic, leave them whole, and tuck them under the neck of the chicken.
5. Cut 5 cherry tomatoes in half, toss them with fresh basil leaves, and arrange them in a pile beside the chicken. Drizzle 1 tablespoon of honey over the carrots and 1 tablespoon of balsamic vinegar over the onion, mushrooms, and tomatoes.
6. Peel and slice one medium potato into 1/4-inch thick slices. Stand the slices upright along the edge of the pie plate.
7. Sprinkle everything with 1 teaspoon of salt, 1/2 teaspoon of white pepper, and 1/2 teaspoon each of chili flakes and oregano. Spray all ingredients lightly with olive oil.
8. Place the pie plate in the oven and bake at 425°F for 15 minutes. Reduce the temperature to 375°F and continue baking for 35-45 minutes, basting the chicken and vegetables with a bulb baster after the first 15 minutes.
9. Remove from the oven and let rest for 5 minutes before serving. Each person can enjoy their own pie plate filled with delicious roasted chicken and vegetables.