1. Rinse the inside and outside of the chicken beautifully to wipe off the moisture. (The chicken used this time is a small thing weighing 1kg).
2. Mix salt, pepper and aromatic spices. (I mix garlic, rosemary, oregano, parsley).
3. Rub the seasoning on the surface of the chicken well. Cross the chicken legs and tie them with thread.
4. Now make the filling. (This time stuffed the boiled and seasoned potatoes), and then close the hips.
5. After that, the skins on the left and right sides of the butt opening were overlapped with toothpicks as shown.
6. The wings are fixed to the body with toothpicks. The oven is preheated at 210°C.
7. The special tray for the oven is covered with tin foil, and the sliced celery is spread on the tin foil.
8. Place the chicken on the celery and coat the chicken with oil and flour. Cover the chicken completely with tin foil.
9. Take the tray and put it in a preheated oven to burn (bake) for 1 hour. After that, remove the tin foil, raise the temperature to 240 degrees, and burn (bake) for another 30 minutes.
10. Plate. Take off the toothpicks and tie bright bows and other ribbons on the chicken feet. Decorate the colorful vegetables around the plate! Complete!
Tips:There is no stuffing in the chicken body, and it is OK to burn it directly. If you want to stuff it, you can choose your favorite things like vegetables, seasoned rice/garlic and coriander. The grilling time depends on the size of the chicken. (The thick part is inserted into the toothpick, if there is transparent gravy out, it means it has been baked).
