Homemade roast chicken

Overview

I have never tried the rotation function since I bought the oven. I took advantage of this rest day and bought a chilled chicken from RT-Mart, which weighed less than 1,000g. I just wanted to try out the rotating function. It doesn't matter whether you succeed or not, what you enjoy is the joy of DIY.

Tags

• bbq
• common dishes
• meat dishes
• maternity
• banquet dishes
• lunch
• broiler
• chives
• garlic slices
• mushrooms
• onions
• orleans barbecue
• potatoes
• carrot
• ginger slices
• salt and pepper

Ingredients

Steps

1. 1 Orleans roast seasoning and salt and pepper.

   

2. 2 Wash the chicken, remove the chicken head, chicken feet and butt, and wipe dry. After mixing the barbecue powder and salt and pepper powder, rub the inside and outside of the chicken. Rub for a while to allow the fragrance to better penetrate into the tissue. Stuff the green onions, ginger slices, and garlic slices into the chicken's belly, sew the holes in the butt and neck with toothpicks, put them in a plastic bag, and marinate in the refrigerator overnight.

   

3. 3 Wash and peel potatoes and carrots, cut into small pieces, wash and slice onions and mushrooms, drizzle with olive oil, season with salt and black pepper, mix well, and place on a baking sheet lined with oil paper.

   

4. 4 Before baking, tie two chicken legs with cotton thread, wrap the wing tips with tin foil, and use toothpicks to fix the parts that are easy to droop. Apply a layer of maltose water evenly on the chicken skin, you can also use honey water, or apply a little salad oil. The chicken body is inserted into the chicken body with a turning fork and fixed.

   

5. 5 Place the baking sheet and rotating fork covered with vegetables into the preheated oven, place the baking sheet on the bottom shelf, and turn on the rotating function. Bake at 200 degrees for about 70 minutes. During the roasting process, smear the chicken body with a brush dipped in maltose water every 15 minutes. When the color is even and the time is about the same, rub a toothpick into the thick part of the meat. If there is no blood flowing out, it means it is basically cooked. Remove the tin foil from the tips of the wings and bake for another 5 minutes.

   

6. 6 Finished product picture.

   

7. 7 Finished product picture.