1. Orleans barbecue and salt and pepper powder.
2. Wash the boy chicken, remove the chicken head, chicken feet and butt, and wipe dry. After the roasting powder and salt and pepper powder are evenly mixed, rub the inside and out of the chicken. Rub it for a while, so that the fragrance can better enter the tissues. Stuff the green onion, ginger, and garlic slices into the belly of the chicken. Use a toothpick to sew the holes in the buttocks and neck, put it in a fresh-keeping bag, and place in the refrigerator to marinate overnight.
3. Wash potatoes and carrots, peel them, cut into small sections, wash and slice onions and mushrooms, drizzle with olive oil, season with salt and black pepper, mix well, and place them in a baking pan lined with greased paper.
4. Before roasting, tie the two chicken legs with cotton thread, wrap the wing tips with foil, and fix the parts that are easy to droop with toothpicks. Spread a layer of maltose water evenly on the chicken skin. You can also use honey water or a little salad oil. The chicken body is inserted and fixed with a rotating fork.
5. Put the baking tray with side dishes and the rotating fork into the preheated oven, put the baking tray on the bottom layer, and turn on the rotation function. Bake at 200 degrees for a total of about 70 minutes. During the roasting process, coat the chicken body with a brush dipped in maltose water every 15 minutes. When the color is even and the time is almost the same, use a toothpick to rub into the thick part. If there is no blood flowing out, it means it is basically cooked. Remove the tin foil on the wing tips and bake for another 5 minutes.
6. Finished picture.
7. Finished picture.
Tips:Adding side dishes and roasting at the same time can kill two birds with one stone, save resources, and have meat and vegetables.
