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1. Remove the bones of the chicken thigh and gently pull a few knives with a knife in the thick place (don't pull it through)

2. Then lightly beat it with the back of a knife

3. This will make the meat tender

4. Garlic beaten (I like garlic with a strong fragrance, you can omit the ones you don’t like)

5. .Pour the chicken thighs into a basin, pour the Orleans marinade and 1 tablespoon of cooking wine

6. Grab it slowly with your hands (add a little water if it's dry), add garlic cloves and mix well, let the chicken fully absorb the marinade, and marinate in the refrigerator for 24 hours

7. Carrots are diced, corn and peas are cooked and set aside

8. Take out the marinated chicken and spread the skin down on the plate

9. Add diced carrots, corn kernels, peas diced and the extra marinade from the marinated chicken to the cooked rice and mix well

10. Arrange the chicken evenly and put rice in the middle to compact it (you can put more or less rice according to the situation)

11. Arrange the chicken into long strips, sew it with cotton thread first, and then tie it tightly with the thread to shape it (so that the rice can be completely wrapped in the chicken)

12. Preheat the oven at 220 degrees, put the chicken into the baking tray, and brush a little honey water on the surface of the chicken

13. Put it in the upper layer of the oven, bake for 25-30 minutes, and the color is right

14. Brush the skin of the chicken drumstick twice in the middle, take it out, cut off the rope and cut into pieces to eat

Tips:

1: When roasting, the oven should be preheated in advance and the temperature should not be too low to instantly lock the moisture in the chicken and make the chicken more tender.
2: First sew the gap, and then wrap it with thread to make the chicken and rice firmer.