Secret fragrant roast chicken

I've been very successful in making grilled chicken wings in various flavors, and I've always wanted to see if the whole chicken can make the same deliciousness. After reading a lot of strategies, I finally mustered up the courage to do it myself, but I didn't expect to get unanimous praise from the children, and the color and flavor were complete

Ingredients

QingyuanChicken(ThreeYellowChickenisOK) 1(900 g)

Lightsoysauce 2 tablespoons

Cookingwine 3 tablespoons

Oystersauce 2 tablespoons

Salt 3 teaspoons

Castersugar 3 teaspoons

Greenonion Halfaroot

Ginger 6 slices

Garlic 6-8 cloves

Crushedblackpepper alittle

Lemon 1

Honey 1 tablespoon

Cooking Instructions

Qingyuan chicken or three yellow chickens can be used, this time 900 grams of Qingyuan chicken are used. After rinsing with water, remove the chicken neck, chicken head, chicken feet and chicken butt (if you like to eat the butt, you can keep it, northerners generally don't eat it), and the stomach should be hollowed out, I bought it this time to clean it without internal organs.
Stir in the above light soy sauce, cooking wine, oyster sauce, salt, sugar, green onion, ginger and garlic, chopped black pepper and lemon, and massage the chicken for 5 minutes. Take a few pieces of green onions, ginger, garlic and lemon zest and place them in the belly of the chicken. Seal it in a plastic bag or plastic wrap and put it in the refrigerator for refrigeration and marinate, it is recommended to marinate for more than 10 hours, or overnight. If it is marinated in a large bowl, you need to turn the chicken in the middle.
If you are in a hurry to eat, you can also use a toothpick to tie the chicken more to make it easier to absorb the flavor, and it can also be marinated for 4 hours.
After marinating, wipe the chicken dry with a kitchen paper towel or let it dry in a ventilated place to dry naturally, which will help to form a crispy crust. Wrap the tips of the wings and thighs in tin foil to prevent the thin and greasy areas of the meat from being dried out. Use an oven fork to pass through the middle of the chicken and secure both ends.
When everything is ready, preheat the oven at 200Â°C for 10 minutes. Since I'm using an oven fork, I don't need to take it out and turn it over in the middle, so I use a 60+20 pattern. That is, bake at 200Â°C for 60 minutes, take out the chicken body and brush it with honey water (1 tablespoon of honey + 2 tablespoons of water), and bake for another 20 minutes.
To eat, my two children have a big chicken leg and a chicken wing each. It's amazing!!