Aromatic grilled chicken

Overview

This native chicken was given by a good friend. I had always wanted to make breaded chicken, but since I really didn’t have time, simply roasting the aromatic chicken was a good choice. As soon as it was baked and the photos were taken, the young master and I started to eat a chicken drumstick. The sight of the two of them eating was really funny. This is what is called, the deliciousness is irresistible.

Tags

• hot dishes
• western-style banquet
• maternity
• western food
• autumn recipes
• dinner
• candlelight dinner
• chicken
• cooking wine
• cracked black pepper
• green onions
• herbs de provence
• honey
• lemon
• light soy sauce
• mushrooms
• olive oil
• onions
• potatoes
• carrot
• fragrant leaves
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Chop the green onions and garlic into mince, put the cooking wine, light soy sauce, honey, salt (10g), minced green onions, minced garlic and ginger slices into a bowl, stir evenly to form a marinade;

   

2. 2 Clean the native chicken;

   

3. 3 Apply the marinade juice evenly to the inside and outside of the chicken, massage the chicken gently for 2 minutes, then put it in the refrigerator for 2 hours, preferably overnight if you have time;

   

4. 4 Slice mushrooms and lemon slices;

   

5. 5 Peel the onions, carrots, and potatoes, cut into small pieces, put them into a container, add bay leaves, olive oil, salt (5 grams) and black pepper (2 grams) and mix well;

   

6. 6 Stuff some onions, carrots, potatoes, mushrooms, and lemon into the chicken's belly;

   

7. 7 After stuffing, seal the chicken tail with toothpicks and tie the chicken legs with cotton rope;

   

8. 8 Put the remaining onions, carrots, potatoes, mushrooms, and lemons into a baking pan, then place the chicken on the vegetables, and wrap the tail and wing tips of the chicken legs with tin foil;

   

9. 9 Sprinkle with remaining cracked black pepper and herbs de Provence;

   

10. 10 Preheat the oven to 200 degrees, place the baking sheet on the lower shelf, and bake for about 80 minutes.