Zucchini carrot tomato roasted chicken

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2 whole leg chicken (marinated overnight with 1 tablespoon olive oil, lemon juice and pinch of salt)
1/2 zucchini (cut into rectangle bar)
1 carrot (cut into rectangle bar)
15-20 small red cherry tomatoes
5-8 cloves of garlic

1. Fulfilled the container with all the veggies as a based.
2. Place the chicken leg on top of the veggies.
3. Top the chicken with the garlics.
4. Bake in oven at 175 degrees C for 1 hour and 200 degrees C for 30 mins.