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Baked chicken (Indian style)
Marinate whole chicken with salt for 15-20 minutes. In 3 tbsp butter, add 2 tbsp lemon juice, 2 tbsp chopped rosemary, 2 tbsp chopped parsley, 1 tbsp chopped lemon peel, 2 tbsp black pepper powder, 3-4 green chili and mix. Marinade the chicken with the butter mix and keep it in the fridge for 30 minutes. In a spice grinder, add half Capsicum, a quarter cup of coriander leaves, 1 medium-sized onion, green chili, 2tbsp garlic paste, 2tbsp ginger paste, 1 tbsp olive oil, 1 tbsp garam masala, and make a paste. Marinade chicken with the above paste and put carrot, potato, onion, garlic, or any choice of vegetables; cover with aluminum foil, and keep in the fridge for 4-5 hours. Preheat oven to 160C and bake for 40 minutes. Then, open the cover and bake at 200C for another 20 minutes. Serve hot, and enjoy.