Orleans Herb Grilled Whole Chicken

Overview

I can't help but salivate when I see the roasted chicken sold outside. The most important thing if you have an oven here is the roasted whole chicken. The aroma fills the room, and you can't help but lean over the oven to take a look. When the attractively colored roasted chicken is taken out, no matter who you are, you can't help but take a piece to taste. It's fragrant, tender, and so enjoyable. There are dozens of roast chickens on the market that are so small. The one we weighed more than 2 kilograms cost less than 20 yuan. We have learned that we no longer need to buy it from outside. It is really a special honor to serve one like this for banquets and festivals.

Tags

• oven dishes
• clear water
• cook's one hundred orleans spicy marinade
• cooking wine
• ginger
• green onions
• honey
• kuke yibai italian vanilla
• oyster sauce
• three yellow chicken
• black pepper
• salt

Ingredients

Steps

1. 1 Combine ginger slices, green onion segments, cooking wine, oyster sauce, black pepper, salt and water in a bowl

   

2. 2 Add Orleans marinade and herbs

   

3. 3 Mix well

   

4. 4 Remove the head, butt, and chicken feet from the cleaned three-yellow chicken, rinse it well, poke some small holes with a toothpick (this will make it more flavorful), and put it into a marinade basin

   

5. 5 Coat the inside and outside with the marinade, massage repeatedly, and finally put the green onion and ginger slices together with some marinade into the chicken belly, with the chicken breast facing up (this way the juice will not flow out and the marinade will be more flavorful), seal the pot with plastic wrap and refrigerate overnight (turn over halfway through)

   

6. 6 Take out the chicken that has been marinated overnight, drain out the marinade from the chicken belly, and take out the onion and ginger

   

7. 7 Fix the chicken on the roasting fork, seal the opening of the chicken belly with toothpicks, fix the chicken wings, and wrap the tips of the chicken wings with tinfoil with the matte side facing inward (wrapping the wing tips will prevent them from burning

   

8. 8 Place in an oven preheated at 200 degrees for 5 minutes, and bake with hot air for 60 minutes

   

9. 9 Take two tablespoons of honey and add half a bowl of marinade and mix well to make a brush. This will make the skin more flavorful and the color more attractive

   

10. 10 When baking for 30 minutes, apply the brushing material evenly, and then apply it again after 45 minutes

    

11. 11 In 60 minutes, the roasted chicken is ready. It tastes very fragrant. The spicy roasting ingredients used here are slightly spicy. If you use other flavors of roasting ingredients, the method is the same.

    

12. 12 Finished product pictures