How to make Christmas roast chicken

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  1

  Wash the young chicken and remove the internal organs, buttocks and neck;

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  2

  Use kitchen paper to absorb the moisture;

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  3

  Lightly coat the surface of the tender chicken with salt and black pepper evenly;

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  4

  Put in a basin, cover with plastic wrap and marinate overnight;

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  5

  Cut the carrots and potatoes into cubes, cut a small portion into small pieces, and chop the bacon and onions;

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  6

  After the butter melts in the pot, add onions, bacon, carrots and potatoes, stir-fry until soft, and season with salt and black pepper;

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  7

  Stuff the fried potatoes and carrots into the chicken belly;

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  8

  Seal the chicken tail with toothpicks, wrap the chicken leg tail and wing tips with tin foil, put it on the baking sheet, and put the remaining potatoes and carrots on the plate;

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  9

  Put fresh rosemary on top of the chicken, add a little olive oil, salt and black pepper;

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  10

  Preheat the oven to 180 degrees and bake for 90 minutes.

Tips

1. If you have enough time, it is recommended to marinate the chicken overnight to make it more flavorful.
2. The baking time depends on the size of the chicken.
3. You can brush a layer of honey liquid with honey during baking.