Roasted chicken chest
By VicentaLakin
IT'S A LOVELY ROASTED CHICKEN CHEST, A HOT CHRISTMAS DINNER AND A NORMAL PARTY, FULL OF HAPPINESS
Recipe Recommendations
- chicken breast a
- black pepper a spoonful
- coriander few
- salt appropriate amount
- millet pepper the 3
- lemon juice few drops
- salty and fresh
- roast
- half an hour
- ordinary
Steps for Roasted chicken chest
1
Chicken chest meat is first saline, a few drops of lemon juice, and a little pepper pickle for more than three hours (the longer it lasts, but not more than 24 hours)。
2
Quillery and millicorns are spare, and those who don't like them can be replaced with celery or garlic, and I'm using two chili today。
3
I used a spoonful of vegetable oil to mix the fragrance with a little bit of salt, but I didn't put some carrots in order to regulate the color today。
4
The chicken grazes dry water, cut open in the middle, and stuffed the mixed peppers and fragrances into it, and carefully combined。
5
There's more pepper on the chest of the chicken, wrap it carefully in tin paper。
6
The oven is 200 degrees preheated, placed in the middle, and roasted up and down for about 25 minutes。
7
Around 15 minutes later, the oven was opened, tin paper was opened, oil was painted on the surface and the soup juice was poured out。
8
At this time, the oven function is moved to the upper and lower flames and the temperature to 180 degrees。
9
You don't have to wrap paper. It'll be 10 minutes。