New Orleans Roast Chicken
by Yaya Yang Xiaochu
Favorite
Difficulty
Easy
Time
1h
Serving
2
New Orleans Roast Chicken
1. I chose freshly killed chickens. I went home and cleaned the whole chicken. There are small feathers to be cleaned. Then chop out the chicken feet and neck part. The reason why I chose mochi is because the texture of mochi is relatively tender and smooth, which is especially suitable for children to eat
2. After washing, use kitchen towels to absorb the moisture, put it in the basin, then pour all the spices into the basin, wear disposable gloves, and first spread the spices evenly
3. Then comes the important step. Use a toothpick or fork to poke a small hole in the chicken body, which can be absorbed more effectively and make the whole chicken more delicious. After the poke is done, the whole chicken can be massaged and the chicken belly is also Mix the ginger slices with sauce and apply it again
4. Pack the chicken in a fresh-keeping bag, scrape up any excess seasoning, pour it into the bag and put it in the refrigerator to marinate for more than two hours. If you have time, you can marinate longer. I usually do it at night or in the morning. Marinate, so it can be marinated for at least 6 hours, so it’s very tasty
5. Cover the baking tray with tin foil to make it easier to clean and roast. Take the marinated chicken out and put it in the oven
6. The oven does not need to be preheated. Bake for 25 minutes before heating at 190°C and at 200°C
7. Take it out after 25 minutes, smear the skin with the remaining seasoning sauce, then turn the whole chicken over, so that it can be roasted more evenly, and put it in the oven again for another 25 minutes
8. Next, process the ingredients. Cut the potatoes into pieces, add cooking oil, salt and Italian-style seasoning and mix well.
9. Take out the grilled chicken, pour the potatoes into the oven, and cut the tomatoes into slices
10. Put it into the oven and bake at 200°C for 10 minutes.
