Memory is a rosemary plant, and the essence of memory is like rosemary's flower language: wave away sadness in memories, and you make me reborn.
This dish is crispy on the outside and tender on the inside, with a refreshing fragrance.
Rosemary Roast Chicken
By EdwinaCremin
Recipe Recommendations
Steps for Rosemary Roast Chicken
1
Put the chicken into a boiling water pot to scalm the skin, blanch for 3-5 seconds and remove it immediately.
2
Remove chicken head, chicken feet, chicken butt.
3
Mix 140 grams of roast meat and 140 grams of water into a sauce.
4
Apply evenly on the inner chamber and body of the chicken.
5
Add garlic slices, 2-3 slices of lemon, and rosemary spices, and continue to rub the surface of the chicken.
6
Pour in 1 teaspoon of honey and 2 teaspoons of brandy.
7
Stuff the rosemary branches into the chicken inner chamber.
8
Wrap it in plastic wrap and place it in the refrigerator, turn over every few hours, and marinate for more than 6 hours.
9
Peel potatoes, carrots, and onions and cut into hob pieces.
10
Put the butter on the heat and cook until melted, add the carrots, potatoes, and onions in turn, add a little marinating juice, stir fry, let cool and set aside.
11
Place tin foil on a baking sheet, place vegetables around, and sprinkle with chopped pepper.
12
Insert the whole marinated chicken into the grill and wrap the chicken wings with tinfoil to prevent scorching.
13
Preheat the oven to 220 degrees, install the marinated whole chicken on the grill, place it in the oven and roast it in a rotating manner.
14
After roasting for 10 minutes, apply the marinating sauce to the chicken, place it in the oven again for roasting, and apply the barbecue sauce again after roasting for 15 minutes.
15
Bake until done and the skin is golden-red.