A secret Christmas roast chicken that is perfect for entertaining guests

This is a recipe that I have obtained by combining the recipes of several food gods and experimenting many times by myself, which has both beauty and deliciousness. Generally, I will only do important festivals and important guests at home, and the moment of baking is amazing, full of a sense of ceremony!

Ingredients

Threeyellowchicken 1(abouttwoandahalfcatties)

Lightsoysauce 45 g

Oystersauce 30 g

Steamedfishsoysauce 10 g

Brownsugar 35 g

Redwine 15 g

Freshlygroundpepper Appropriateamount

Lemon 1

Potato 5 smallpotatoes

Fingercarrot 5

Garlic 1 headandahalf

Salt Appropriateamount

Oliveoil Appropriateamount

Cooking Instructions

Wash and drain the chicken, and then poke some small holes in the chicken with a sharp knife (remember to cut off the head, neck and feet of the chicken, so as not to burn and affect the appearance)
Mix light soy sauce, oyster sauce, steamed fish soy sauce, brown sugar, and red wine (weigh them together when you can) and add a few garlic seeds
Prepare a relatively large thickened fresh-keeping bag, I recommend this bag from IKEA, there are two sizes in one box, 4.5L and 6L, this time I used 4.5L. If you only have ordinary plastic bags at home, it is recommended to use large ones and set several more.
Pour the mixed sauce into a crisper bag
The reason why the chicken is marinated in a bag instead of a container such as a jar or pot is because the bag has a larger contact surface with the chicken and the marinade is more even.
Put the pot in the refrigerator overnight, and the next morning turn the chicken over with the bag and continue to marinate until the afternoon.
Blanch the vegetables until they are half cooked, add a little salt to the water, and drop a few drops of cooking oil to keep the color bright.
Scoop up and drain and sprinkle a little salt, freshly ground black pepper, olive oil and mix well, at this time the garlic is cut in half at this time, and then put it in and mix it together
Preheat the oven to 200 degrees
Put the chicken in the clay pot (you can also use an enamel pot or cast iron pot) to roast the chicken, and place the vegetables around the chicken
A lemon was stuffed into the chicken butt (cut off) and sewn it with thread, and I was lazy and inserted two toothpicks
Cover with a lid to prevent moisture loss from the chicken
Put it in the middle of the oven (my jar is high, so you can only put down the layer), turn to 180 degrees, also on top and bottom, and bake for 90 minutes
When it's almost done, pour out some of the marinated chicken sauce, add a spoonful of honey and stir well
After the chicken is baked, brush it with honey sauce, and if you have rosemary at home, you can put a rosemary on top at this time
Uncovered, put the chicken back in the oven
At this time, switch to hot air mode and continue to bake for 15 minutes to color
Dangdangdang~The roast chicken with all the color and flavor is on the table~