1. Add appropriate amount of oil, honey, light soy sauce, salt, sugar, oyster sauce, cooking wine, boiled water, and Orleans powder to the bowl and stir to make a sauce.
2. After washing the whole chicken, chop off the head and feet. Pour the prepared sauce into the whole chicken for marinating, cover with plastic wrap and put it in the refrigerator overnight to make the whole chicken taste delicious.
3. Cut the green, yellow and red peppers into small pieces to be fried for later use. Similarly, peel the potatoes and cut them into small pieces.
4. Use a rotating fork to tighten the whole chicken fork to the center, adjust the temperature to 230 degrees, use the rotating fork function of the oven, and bake for one hour. (After a long time, open the oven and brush the sauce evenly.) The roast chicken is grilled until golden and can be taken out of the oven.
5. Heat up the pan with hot oil, add green, yellow, red peppers and potato cubes and stir fry over medium heat.
6. After the whole chicken is roasted, take out the fork, place the side dishes on the bottom, and place the whole chicken in the center and you're done.
