1. Thaw the chickens, erect the chickens with a chicken support, and let the chickens air-dry for 1 hour;
2. Put 1.5 tablespoons of lemon juice, 1.5 tablespoons of honey and 1.5 tablespoons of light soy sauce in a small bowl as the peeling juice, and stir well;
3. Mix 0.5 teaspoon of salt and 1 teaspoon of five-spice powder and wipe the inner cavity of the chicken by hand. Put the chicken upright and apply a layer of skin juice on the epidermis. Let it dry naturally, and then brush, dry and then brush, brush Three to four times;
4. Bake in the oven at 425°F, and bake for 40 minutes;
5. Then wrap the bulging part of the chicken wings and chicken legs with tin foil, and bake them at the same temperature for 15-20 minutes. That is to cook the chicken until it is cooked. Take 1 piece of ginger, peel and beat, and chop, and chop 1 spring onion Chop, put in a bowl, pour about 3 tablespoons of hot oil, add 1 teaspoon of sesame oil and 1 teaspoon of refined salt, stir well to make a dip (see the first picture).
Tips:1. The lemon juice in the peeling juice can be replaced with white vinegar. Adding acidic juice will make the chicken skin dry and crispy;
2. The chicken is roasted without adding heavy seasonings. In addition to using ginger and spring onion as a dipping material, other seasonings, such as soy sauce, huai salt, etc.
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