A 1.5 kilogram chicken takes about 1. 5 hours. For every additional 200 grams, the time needs to be increased by 20 minutes. Roast the chicken at 220 degrees for the first half hour, then change to 160 degrees for 1 hour. Before roasting the chicken, you need to brush the top of the chicken with softened butter and brush it evenly before putting the chicken in the oven.

Oven Roasted Whole Chicken

1, remove the giblets from the whole chicken and wash, drain.

2, ginger, onion peeled and washed, shredded spare, garlic minced into garlic.

3, the barbecue sauce, oyster sauce, salt, cooking wine, peanut oil, southern milk mix well, and then add shredded ginger, onion, garlic and mix well.

4: Put the whole chicken into the seasoning sauce, coat the chicken body with the sauce, and stuff some of the sauce into the belly of the chicken.

5. Seal the mouth of the pot with plastic wrap to marinate, and marinate for 4-8 hours.

6, the whole chicken from mouth to tail skewered over the barbecue fork, chicken wings and legs with a wire tie, preheated oven, put the whole chicken, the bottom of the crumb tray or tinfoil to catch the drippings.

7, using the upper and lower heat + turn the fork function, 150 degrees baking 20 minutes after the removal of the marinade once coated, and then baked for another 40 minutes can be.

Oven baked whole chicken oven preheating: preheat the oven 230 degrees, any time you use the oven, preheating is very important, be sure to open the temperature beforehand to their desired heat, so that the food into the oven is immediately surrounded by the desired temperature, this initial temperature of this baked chicken is relatively high to preheat for a long time, always remember to open the temperature to 450F early, so that the oven is first warmed up.

Oven Roast Whole Chicken roasting pan use: take the roasting pan directly on the stove, pour very little a little oil as long as the chicken does not stick to the roasting pan can be. High heat, high temperature grill pan, put the chicken into the grill pan quickly let the skin on all sides fried until golden brown. Top with the vegetables and tuck into the preheated oven. It's even better if you have a roasting pan with a rack inside. The chicken won't lie in the juices that come out during roasting, and the skin underneath will stay crispy.