Ingredients

Whole chicken 0.75kg

Thyme 0.25kg

Potato 0.50kg

Rosemarry 0.25kg

Celery 0.10kg

Salt to taste

Asparagus 0.50kg

Black pepper to taste

Onion 0.50kg

Lemon 2

Carrot 0.50Kg

Mushroom 0.25kg

Demiglaze 0.25kg

Butter 0.25kg

Olive oil 0.25lit

Milk 0.25lit

Method: 

Preheat oven to 400.F degree.

Spray olive oil in baking tray, arrange slice onion, carrot, thyme, celery and whole chicken.

In small bowl make margination with olive oil, chopped rosemary, lemon juice, chopped garlic, salt and pepper mix together.

Pour margination over chicken, make sure all the chicken is covered with margination .tossed bit if necessary.

Sprinkle with salt and pepper.

Roast chicken uncovered for about 1 hrs. Until chicken are fully cooked.

Take fresh asparagus trimmed properly, poached with butter and stock Mixture.

Take whole potato, peeled, cut thin sliced baked with butter milk and rosemary, salt, pepper.

For sauce take one pan put butter, chopped onion, garlic ,thyme, slice mushroom ,sauté for few second then add demi glazed and seasoning .

Serve hot roast lemon chicken with potato and asparagus.