Herb Chicken and Roasted Vegetables

3-4 skin-on chicken thighs (1.3 lb) 

1 lb pumpkin

3/4 cup sweet corn 

15 cherry tomatoes

 4 tablespoons olive oil

 * 2 tablespoons white wine 

 * 1 teaspoon chopped oregano leaves

 * 1 teaspoon chopped thyme leaves

 * 1 teaspoon garlic powder

 *  Salt and pepper to taste



1) Preheat the oven to 430 ℉

2) Pierce the skin of the chicken thighs several times with a fork and cut evenly into 8 pieces

3) Mix the herbs and spices marked with * above and marinate the chicken in the mix

4) Scoop out the seeds and guts of the pumpkin and cut into 0.4” slices without removing the skin

5) Put the pumpkins, sweetcorn, 2 tablespoons of olive oil and salt and pepper into the HACHI and mix them together

6) Place the chicken (skin up) in the HACHI and then place the cherry tomatoes around the chicken. When both are arranged in HACHI, drizzle 2 tablespoons of olive oil on top

7) Roast the chicken in the oven preheated to 430℉ for 40-45 minutes

8) Sprinkle some herbs (not included in the designated amounts above) for decoration

Recipe: Ruriko Iga


Note: As cooking time can differ depending on the type of oven, adjust the roasting time referring to directions above.

Daikei Co.,Ltd.

Otsu 1162-12, Shimoyamadani,
Arita, Nishimatsuura, Saga,
Japan 849-4143


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Daikei Co.,Ltd.

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