1. Wash the small tender chicken, remove the internal organs, buttocks and neck;
2. Use kitchen paper to absorb moisture;
3. Spread the surface of the chicken with salt and black pepper lightly and evenly;
4. Put it in a basin, cover with plastic wrap and marinate overnight;
5. Cut carrots and potatoes into pieces, cut a small portion into small pieces, and chop bacon and onion;
6. Put the butter in the pot to melt, add onions, bacon, carrots and potatoes, stir fry until soft, add salt and crushed black pepper to taste;
7. Stuff the fried potatoes and carrots into the chicken belly;
8. Seal the tail of the chicken with a toothpick, wrap the tail and wing tip of the chicken leg with tin foil, put it in a baking tray, and put the remaining potatoes and carrots in the tray;
9. Put fresh rosemary on the chicken, add a little olive oil, salt and black pepper;
10. Preheat the oven to 180 degrees and bake for 90 minutes.
Tips:1. Sufficient time, it is recommended to marinate the chicken overnight to add more flavor.
2. The baking time depends on the size of the chicken.
3. Brush a layer of honey liquid with honey during baking.
