Orleans Roasted Whole Chicken

Orleans Roasted Whole Chicken

1. Wash the three yellow chicken, remove the head, remove the chicken feet, mix the Orleans marinade with water and mix well. Use a fork or bamboo skewers to pierce the chicken's body. Put the chicken in a large food bag and pour the marinade. Put it in a plastic bag to massage the chicken. It is best to massage the chicken for a few minutes and put it in the refrigerator for 24 hours. It is best to massage the chicken twice during the period.

2. After marinating, take the chicken out and place it on a baking tray lined with tin foil, pour the juice in the plastic bag into a bowl, add a spoonful of honey and mix thoroughly. Put the chicken on the spit and brush the sauce on the front and back. Wrap the chicken wings, chicken legs and heels with tin foil to prevent overheating. I just pack less chicken wings, which makes the finished chicken wings a bit too much.

3. Put the spit in the oven at 200 degrees for 50 minutes and start. The chicken slowly rotates in the oven, brushing the sauce every 20 minutes.

Tips:

The temperature of each oven is different, pay attention to it in the last ten minutes, don't get muddled.