Ingredients: 1 baby chicken; auxiliary ingredients: 65g of Orleans barbecue ingredients; Step 1. Prepare the ingredients.

2. 2 pieces of cotton thread and tinfoil as spare.

3. Mix 65g of barbecue ingredients and 65g of water.

(The ratio is 1:1) 4. Wash the chicken and marinate it to taste.

(This is where I was careless. I didn’t remove the chicken head and feet. Don’t forget it when you make it.) 5. Wrap it in plastic wrap and put it in the refrigerator to marinate for more than a few hours.

(The longer it is marinated, the easier it will be to taste. I only marinated it for 5 hours.) 6. Wrap the baking sheet with tin foil to prevent the fat from falling and contaminating the oven during the baking process; fix the chicken on the grill.

It seems that the chicken head cannot be fixed, and the chicken wings are pulled down, which affects the rotation of the grill.

7. Simply remove the chicken head and feet, and tie the chicken legs and wings with cotton thread.

Preheat the oven to 200 degrees, then add the marinated roast chicken and bake for 25 minutes. After 8.25 minutes, if you see oil coming out of the chicken, use a brush to brush the remaining marinated barbecue ingredients on the chicken and spread it evenly.

9. To avoid burning the wing tips, wrap them in tin foil.

Close the oven door and set to 180 degrees for 35 minutes.