Serves 4

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.