There are 1 broiler, a small amount of lettuce, a small amount of watercress, 5 small broccoli, 1 sweet orange, a small amount of red and yellow sweet pepper, 1 lemon, vanilla (5 rosemary, a small amount of sage, a small amount of thyme and a small amount of Russian leaves), garlic-flavored rice (3 bowls of rice, 2-3 cloves of garlic)

manufacturing method

1. Wash and dry the chicken, apply salt and pepper inside and outside, and preheat the oven to 230℃;

2. The practice of garlic-flavored rice: ① Cut garlic and carrots into pieces, cut mushrooms into thin slices, blanch peas with boiling water and cut them into filaments, add oil to the pot, stir fry minced garlic, add carrots and mushrooms, and add peas;

(2) Add rice and stir-fry with high fire, add salt and pepper to taste, add wine, soy sauce and butter, mix well and turn off the heat.

3. Stuff the garlic-flavored rice into the chicken tail, sew the opening with thread, or seal it with a toothpick, fix the foot with a rope and shape it;

4. Coat the baking tray with a layer of oil, put in the fixed chicken, brush with a layer of oil, sprinkle herbs around the chicken, then put it in the oven (230℃) for 40 minutes, then adjust it to 200℃ for 20-25 minutes, and let it stand for 10 minute; ?

5. Mash and filter the cooked tomatoes, and mix the corn flour and water evenly;

6. Filter 100ml roast chicken juice, pour it into the pot, boil the tomato paste, slowly add corn syrup, and season with salt and pepper;

7. Wash the vegetables, drain the water, blanch the broccoli with boiling water, cut the sweet orange into a half-moon, cut the lemon into four pieces, spread lettuce and watercress around the plate, put the roast chicken in the middle, put the yellow and red pepper on it, take out the rope and toothpick on the chicken leg, and decorate it with ribbons.