1. Take 1 to 2 sprigs of lemongrass and chop it, mix it with 2 spoons of salt, 2 spoons of sugar, and light soy sauce. Spread it evenly on the cleaned chicken and marinate overnight (remember to turn it over in the middle for the color and flavor. Uniform)
2. Preheat the oven, 220 degrees on the upper heat, 230 degrees on the lower heat
3. The lemongrass is flattened and cut into small pieces, the celery leaves are removed and cut into small pieces, the lemon leaves are chopped, and the lemons are cut into 4 small pieces and set aside. Slice the onion, peel the garlic, smash it, stir-fry until soft and slightly burnt, add lemongrass and celery, sprinkle the remaining 2 spoons of salt, stir fry for a while, turn off the heat, add lemon leaves and lemon Block, mix well
4. Take the roasting fork and fork the chicken, stuff all the mixed spices into the marinated chicken belly, close the mouth with a toothpick, and wrap the wing tip, leg joints and chicken neck with tin foil
5. Put it in the oven, press the rotary button, bake for 50-60 minutes, take it out and cut into pieces to eat
