INGREDIENTS 2 chickens whole 40 gm garlic 120 gm onions, chopped 120 gm carrots, chopped 50 gm olive oil 150 ml soy cream 10 ml lemon juice salt to taste pepper to taste 60 gm asparagus, boiled 60 gm baby corn, boiled 60 gm broccoli, boiled 2 mushrooms, boiled FOR THE SAUCE 30 gm olive oil 20 gm garlic 10 ml lemon juice 150 ml soy cream 10 gm wheat flour
METHOD Marinate the chicken with salt, pepper, and garlic. Keep it for two hours in the fridge. Cut the onion and carrot roughly and arrange on baking tray. Preheat the oven at 180 degree C. Arrange the chicken on a tray and roast the chicken for 45 minutes. To prepare the sauce, heat olive oil in pan and saute garlic. Add cream and chicken it with flour. The end add in the lemon juice. Serve roasted chicken with boiled vegetables and lemon garlic sauce.
