Rosemary Lemon Pepper Chicken One-Cook Cast Iron Pan Version
Overview
The combination of food is like the fate between people, elusive and full of fun. Who would have thought that the combination of rosemary, lemon and grilled chicken would burst out with strange sparks. Try this exotic rosemary lemon grilled chicken. The fragrance of rosemary and the sourness of lemon offset the greasiness of the chicken legs. It is both fresh and rich. This subtle change makes the taste buds unexpectedly comfortable.
Tags
Ingredients
Steps
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Buy the whole chicken, clean it, drain it and place it on a plate. At the same time, finely mince the garlic and mince the ginger and place it in a bowl. Pour in the cooking wine, light soy sauce, honey, salt, lemon juice and black pepper in turn and mix well to make a marinade.
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Apply the marinade juice evenly to the inside and outside of the whole chicken. Prick the skin of the whole chicken with a toothpick and massage it for 3 minutes. Then put it in a plastic bag and place it in the refrigerator for 2 hours. It is best to refrigerate it overnight to enhance the flavor.
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Cut the carrots, potatoes, and mushrooms into large pieces and stuff them into the chicken's belly.
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Wipe the water out of the enamel pot, spread olive oil evenly on the bottom and walls of the pot, add the whole chicken, rosemary, and black pepper, and cover the pot.
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Preheat the oven to 150 degrees for 5 minutes, open the oven, put the enamel pot with the whole chicken in the oven, and bake at 150 degrees for 35 minutes.
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After baking for 40 minutes, open the oven, take out the enamel pot lid, and bake at 200 degrees for 15 minutes.
