How to cook roasted chicken

1. After cleaning the chicken, rinse it (the mouth of the chicken should be rinsed several times), and chop off the head, feet and butt of the chicken.

2. Shred ginger, mince garlic and other seasonings, mix well, and apply evenly on the chicken body and belly (massage the chicken with your hands for a few minutes)

3. Then put the chicken and the sauce into a plastic bag and marinate in the refrigerator for a day. Take it out and turn it over halfway so that the flavor can be absorbed evenly.

4. Take out the marinated chicken, peel and cut the onions and potatoes into pieces, clean the mushrooms, and marinate the potatoes, onions and mushrooms with the marinated chicken juice for 15 minutes.

5. Stuff the vegetables into the chicken belly, seal it with toothpicks, put it on a baking sheet lined with tin foil, and wrap a circle of tin foil around the wing tips and leg bones.

6. Preheat the oven to 200 degrees and heat it up and down for 80 minutes. You can turn it over once in the middle (it is best to turn on the hot air circulation so that it bakes more evenly).