3 carrots, peeled and cut into thirds
3 potato cut into cubes
1 big onion, peeled and cut into rings
1 small onion, grated
6 cloves garlic, grated
3-4 cloves garlic halved
1 tsp ginger grated
1 kg whole chicken (this one was 1.6 kg's)
1 tbsp salt
1 tsp turmeric powder
1 tsp corrainder powder
1tbsp sweet n sour thai sauce
1tsp garam masala
1tsp chilli powder (also kashmiri/paprika/etc for colour)
1 lemon, halved
2 tablespoons olive oil
2 tablespoons unsalted butter

Clean the chikken well. Cut 1cm slices into the breast pieces , thighs, drumsticks. skinless prefered. I kept the skin only on the drumsticks, becomes crispy and looks good too.

Marination: sprinkle salt, turmeric, corrainder, garam masala, chilli, ginger, garlic, onion paste, olive oil, sweet-sour thai sauce, lemon juice, and mix well to coat. (sometiems chiken tikka masala can also give the red colour to the roast) cover and let it marinate in the fridge for 35mins.

Preheat the oven 5-10 mins at 250 degree C.

Cover the oven tray with aluminium foil, oil the top surface fo the foil minimally, place the marinated chicken in the middle. Place the carrots potatos onion rings halved garlic all around the chicken. a few of the garlic can be put in between the chicken slices and folds.
(idea: once i had stuffed the chiken hollow with cooked basmati rice before putting it into the oven)

Put it in the oven. check after 20 mins. Turn the side with 2 spoons/fork. You can also turn the potatos so that the other side also gets crunchy. check again after 15 mins. Take it out when you think the chicken looks brown and crunchy.

Take off the chicken and wrap it in a lavash bread.

(usually it takes max.35mins.after 40 mins the chicken could very dry,in which case you could either oil the top later with a brush, or sprinkle lemon,etc).