1. Oyster sauce, cooking wine, salt, New Orleans powder, lemon juice, minced black pepper, garlic and mix well, spread the whole chicken, then put it in a sealed bag, add shallots and marinate overnight
2. Carrots and potatoes cut into pieces
3. Take out the residue from the marinated chicken sauce, mix it with potatoes and carrots, and spread it on a baking tray lined with greased paper
4. The chicken should be wiped off the juice, the skin should be air-dried, soaked dry with kitchen paper or dried with a hair dryer. Lie on potatoes and carrots as shown. Bake the lower layer in the preheated 200°C oven for 20 minutes, turn it at 125°C for 45 minutes, and turn it at 200°C for 20 minutes to color
5. The surface of the chicken must be dried before roasting so that the skin can be crispy
Tips:The surface of the chicken must be dried before roasting so that the skin can be crispy
