World Cup Grilled Spring Chicken with Lemon Juice and Herbs

Overview

The chicken is crispy on the outside and tender on the inside, with a strong aroma of rosemary and black pepper. It is perfect when paired with soft and waxy baby potatoes

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• taiwanese food
• spring recipes
• banquet dishes
• dinner
• cracked black pepper
• dharma incense
• lemon
• olive oil
• potatoes
• rosemary
• three yellow chicken
• minced garlic

Ingredients

Steps

1. 1 Many children don’t know what rosemary and French spice are. I heard that I didn’t buy it on Taobao this time. I heard that it was in the big vegetable market. I ran around and finally bought it. People asked me which hotel it was from. I said I use it at home. He said he couldn’t eat it. Mr. Lou said I just had to take a look. Haha, silly... I didn’t have small potatoes, so I used my own big potatoes

   

2. 2 Wash the three-yellow chicken, drain the water and put it in a basin to drain and set aside

   

3. 3 Chop two pieces of rosemary and set aside. You don’t need the thick stems, just cut the leaves

   

4. 4 Wash and slice fresh lemons and set aside

   

5. 5 Squeeze the lemon juice evenly over the chicken

   

6. 6 Then sprinkle the rosemary, salt, black pepper, and olive oil evenly over the chicken, then put it in the refrigerator to marinate for a day

   

7. 7 Preheat the oven to 200 degrees in advance, put the marinated three-yellow chicken into the oven, and bake for about 30 minutes. Of course, it depends on the power of the oven

   

8. 8 At this time, we can pour the potatoes. Peel the large potatoes and steam them in the pot

   

9. 9 Chop the French incense into fine pieces and set aside

   

10. 10 Peel and mince garlic....

    

11. 11 Cut the steamed potatoes into cubes and set aside

    

12. 12 Heat a frying pan over medium heat, add olive oil, add small potatoes and fry over medium heat until

    

13. 13 Fry until golden brown on both sides

    

14. 14 Add the chopped garlic and French incense to the potatoes, mix well and stir-fry until fragrant

    

15. 15 When the time is up, the chicken is also roasted. Wow, it smells so good. I didn’t expect it to be so good when it was roasted for the first time. Do you want to tear off a piece and eat it when you look at it?

    

16. 16 Put the roasted three-yellow chicken into a plate and serve it with fried potato cubes. You can add some French spices to garnish it, it will be more beautiful

    

17. 17 The chicken is fragrant on the outside and tender on the inside with a strong aroma of rosemary and black pepper. Paired with soft and glutinous potatoes, it’s perfect

    

18. 18 After cutting it in half, Mr. Lou said it was very fragrant, crispy, and had the unique fragrance of spices and lemon. Later, he made a plate of sauce to dip it in and ate it, which was also very good