New Orleans Roasted Whole Chicken

New Orleans Roasted Whole Chicken

1. Use a toothpick to pierce the chicken body all over the small eyes, and I pierced it directly with a baking fork

2. The seasoning is mixed with water in a ratio of 1:1

3. Wipe the whole chicken

4. Put in plastic wrap together with the remaining seasonings and marinate for more than 24 hours

5. Put the baking skewer on the skewer, put it in the oven, put tin foil on the baking tray underneath, add a little honey to the remaining seasoning and mix thoroughly and spread it over and over again until it is finished.

6. Preheat the oven to 200 degrees for 50 minutes

Tips:

Before marinating, use toothpicks to pierce the small holes in the chicken body.
I bake it for 60 minutes, and the chicken head and butt are slightly burnt. I wrapped the chicken wings with foil before baking. In fact, you can wrap the chicken head and chicken butt and open it in the last ten minutes.