Roast chicken can be said to be a common dish that people like to eat, so many people may order this dish when eating out. But sometimes some people think that the cooking outside is not clean and delicious, so they will cook it themselves. Do you know how to roast the roast chicken in the oven?

How to roast the roast chicken in the oven?

I. Materials used

White chicken 1.4kg, garlic cloves (slightly flattened) 15 cloves, thick ginger slices (slightly flattened) 6 cloves, lemon grass/citronella (no one can put a green onion) 1 branch, 3g of allspice powder, and green sauce/light soy sauce (I like to use it. It won't be too salty) 1 spoon (at your discretion), honey 1 spoon (at your discretion), soy sauce (I like Lee Kum Kee, it won't be too salty), half a spoon (at your discretion), a little sesame oil, and oil 1 spoon.

Second, the practice

Wash and dry the chickens.

Except ginger, garlic and citronella, all the other ingredients are mixed together and stirred evenly.

Pour in 1 spoon seasoning and spread evenly in the inner cavity.

Put ginger, garlic and citronella (no need to put them, or put a green onion) into the cavity.

Sew the cavity with a toothpick, but leave a small mouth, and you can insert a baking stick later.

Coat the chicken with sauce evenly, and then let it stand for 30 minutes.

All of the above can be pickled the day before, then refrigerated in the refrigerator 1 day, and then baked, which will be more delicious!

Don't forget to pour some sauce into your chest and spread it evenly.

Little experience:

The chicken breast is thicker. I like to put the chicken breast up at the end and put more sauce on it, which will make it more delicious later.

Start preparing for baking! ! !

If conditions permit, tie the chicken with thick white thread (as shown above), and the roasted chicken will look better then.

Adjust the oven to the rotating function, preheat the oven at 200℃,

After preheating, rotate and bake at 200℃ for 10 minute, and let the chickens color.

Then roast at 170℃ for 40 ~ 45 minutes (depending on the size of the chicken)

My experience is that

1kg chicken for 35 minutes.

1.2kg chicken for 40 minutes.

1.4kg chicken for 45 minutes.

However, the temperature temperament of each oven is different, so it is best to observe it at the hearth at the last 10 minute.

How to judge whether it is ripe: use a chopstick to easily insert and pull out the thickest part, and it is ripe without blood and water oozing out.

Third, the nutritional value

Chicken protein has a high proportion, many kinds and high digestibility, so it can be easily absorbed and utilized by human body, which has the functions of enhancing physical strength and strengthening the body. In addition, it contains phospholipids which play an important role in human growth and development, and it is one of the important sources of fat and phospholipids in the dietary structure of China people. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and weakness. Traditional Chinese medicine believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, activating blood vessels and strengthening bones and muscles.