Recipe

Want to prepare a fuss-free roast for the whole family? The Geedel Vegetable Chopper lets you prep everything in 30 minutes—no sticky hands from slicing tomatoes or onions. Create smooth tomato purée, evenly diced onions, and even mix marinades right in the container. Then let the oven take over while you relax. Serve a delicious Italian-style roast with ease—simple, clean, and perfectly prepared.

Ingredients  

2 chicken thighs (approx. 500g, skinless and boneless)  

2 tomatoes  

1 onion  

1 bell pepper  

3 garlic cloves  

10 fresh basil leaves  

3 tbsp olive oil  

1 tsp Italian herb blend  

1/2 tsp salt  

A pinch of black pepper  

1 slice of lemon (for garnish)  

Instructions  

1. Make Tomato Basil Purée: Achieve “Smooth Marinade” with the Food Chopper

Wash and remove stems from tomatoes, then cut into large chunks. Rinse basil leaves. Place both into the Geedel Vegetable Chopper using the food chopper mode (fine blade). Press down 3 times with the non-slip base—the tomatoes and basil turn into a fine, smooth purée (faster than hand-chopping, with no seeds or residue). Transfer the purée directly into the container. Add 1 tbsp olive oil, 1/2 tsp Italian herbs, and 1/4 tsp salt. Mix well and set aside.

2. Prepare Onion, Bell Pepper & Garlic: Combine Vegetable Chopper + Garlic Press  

Peel the onion and cut into quarters. Deseed the bell pepper and cut into large chunks. Place both into the vegetable chopper mode (medium blade). Press once to achieve evenly sized 2cm pieces. Use the garlic press mode (built-in function) to lightly press garlic cloves into minced garlic. Combine the diced vegetables and minced garlic in a baking tray.

3. Marinate & Roast: Let the Oven Do the Work  

Rinse chicken thighs and pat dry with kitchen paper. Place them into the container with the tomato basil marinade. Massage for 2 minutes to coat the chicken evenly. Marinate for 15 minutes (the container is spacious enough—no extra bowl needed).  

Toss the vegetable pieces in the baking tray with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread evenly. Place the marinated chicken thighs over the vegetables, brushing the surface with the remaining marinade.  

Preheat the oven to 200°C for 5 minutes. Bake for 25–30 minutes—by the 20-minute mark, the chicken turns golden, glazed with aromatic tomato purée, filling the kitchen with a rich aroma. In the last 5 minutes, sprinkle the remaining basil leaves and Italian herbs.

4. Tips for a Perfect Family Roast  

Marinating the chicken in the Geedel container ensures better sealing and deeper flavor absorption. Evenly cut vegetables cook uniformly—tender, not undercooked. After roasting, squeeze a little lemon juice over the chicken to brighten the flavors and cut through the richness.

Conclusion

Tired of lumpy marinades and unevenly roasted veggies? The Geedel Vegetable Chopper creates smooth tomato-basil purée for better marination, dices vegetables evenly for perfect roasting, and stores both marinade and veggies in one container—fewer dishes, less mess. With a non-slip base and easy cleanup, it keeps your prep steady and simple.