Rosemary Grilled Chicken

Overview

This is the second time I made this roasted chicken. Since it was a trial roast the first time, the roasted chicken was not as beautiful as this time; so this time I controlled the baking time appropriately. The chicken weighed a little over two kilograms, and we both ate it all; I also thought it was too delicious for both of us. Turkey is a specialty of the Americas and had been domesticated by the Indians before Europeans arrived in the Americas. The name of turkey is [Turkey Turkey] in English. Because Europeans think it looks like Turkish clothing, with black body and red head. Europeans like to eat roast geese very much. After immigrating to the Americas, they started to ask for geese before they could raise geese. So they ate turkeys and found that turkeys are more delicious than geese. And there are a lot of turkeys in North America. As a result, roasted turkey has become a staple dish for Americans and is a must during important holidays. This custom has a history of more than 300 years. The meat of turkey is not as smooth and tender as that of chicken. The meat of turkey is rougher and 2-3 times larger than chicken. If the oven at home is 30-40 liters, forget about roasting turkey. Since roasting a turkey takes longer than roasting a chicken, it is estimated that the whole family may not be able to finish the entire turkey. So it would be a good idea to use chicken instead of turkey.

Tags

• meat dishes
• chicken
• corn
• honey
• mushroom
• olive oil
• potatoes
• rosemary
• black pepper
• salt
• water

Ingredients

Steps

1. 1 Place rosemary, black pepper (ground), salt and olive oil in a basin.

   

2. 2 Put the washed chicken into a basin with seasoning.

   

3. 3 Rub the seasoning onto the entire chicken, including the belly; massage slowly for 10 minutes, then refrigerate and marinate for more than 3 hours or overnight to enhance the flavor.

   

4. 4 Put the chopped potatoes, corn and mushrooms in the baking pan; if the mushrooms are large, you can cut them in half; if they are small, there is no need to cut them.

   

5. 5 Sprinkle ground black pepper and a little olive oil on the surface of potatoes, mushrooms and corn.

   

6. 6 After marinating the chicken, rub the seasonings in the large basin onto the chicken again, then place it on the baking sheet. Use a piece of cotton thread to tie the ends of the chicken legs. If there is no cotton thread, there is no need to tie it.

   

7. 7 Preheat the oven to 190 degrees and start hot air baking. Bake on the middle rack for 60 minutes. The chicken will be colored after 30 minutes of baking. At this time, use a brush to brush the remaining marinade seasoning onto the surface of the chicken.

   

8. 8 After baking for 45 minutes, mix honey + 2 tablespoons of water and brush evenly onto the surface of the chicken; continue baking until the end of the time.