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Oven version of roast chicken

Oven version of roast chicken

In the summer, a roasted whole chicken is needed to accompany the cold beer

By _ Zhou Xiaohua

<h2>Royalties</h2>

Qingyuan walking chicken one

The following are the marinades

One scoop of salt

One scoop of black pepper

Old soy sauce two scoops

Light soy sauce two scoops

Two scoops of oyster sauce

Grill sauce two scoops

Two scoops of cooking wine

Chicken essence a little

Thirteen incense a little

Cumin powder a little

6 cloves of garlic

1 coriander

Millet spicy 6 pcs

Ginger 4 tablets

Half an onion

<h2>Practice steps</h2>

Oven version of roast chicken

1: Wash the chicken quickly, control the water, and then add the above ingredients

Oven version of roast chicken

2, put all the ingredients and spices in, spread evenly, and then use a toothpick to tie it on the chicken, so that it tastes good (like Rong Ma ma za ziwei)

Oven version of roast chicken

3. After getting it right, put it in a plastic bag and put it in the refrigerator for more than 4 hours, and turn it over halfway

Oven version of roast chicken

4, after marinating, take it out, wrap the chicken feet and the tip of the chicken wings in tin foil, because it is easier to paste, so wrap it

Oven version of roast chicken

5, the oven preheating, up and down 230 degrees, baking for more than half an hour, remember to brush the chicken with oil in the middle, save the baking paste

Oven version of roast chicken

6, out of the pot to eat! Paired with cold beer, it's a must

Oven version of roast chicken

7, look at it is very happy

Oven version of roast chicken

8. Perfect.

<h2>Tips</h2>

If the oven is grilled like I do, you must lay a layer of tin foil at the bottom of the oven, otherwise the oil droplets stick to the oven and the baking paste is easy to wash off

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