Roast Chicken

Roast Chicken 

Ingredients

• Whole chicken (1, about 1.2 - 1.5 kg)

• Olive oil (30 - 40 ml)

• Salt (8 - 10 g)

• Black pepper (4 - 5 g)

• Garlic (4 - 5 cloves, about 15 - 20 g, minced)

• Rosemary (2 - 3 branches, either fresh or dried rosemary can be used)

• Onion (1, about 150 - 200 g, chopped)

• Lemon (1, for juice and zest)

• Honey (20 - 30 ml, for basting)

• Green tea powder barbecue seasoning (3g)

Instructions

1. Wash the whole chicken and pat dry with paper towels. Score the surface of the chicken several times to make it easier to season.

2. In a bowl, mix olive oil, salt, Green tea powder barbecue seasoning, black pepper, minced garlic, rosemary, chopped onion, lemon juice and lemon zest and stir well.

3. Place the whole chicken in the marinade, making sure the inside and outside of the chicken are evenly coated with the marinade. You can put the chicken and marinade in a plastic bag, seal it, and marinate in the refrigerator for 3-4 hours, or marinate overnight for better flavor.

4. Preheat the oven to 200-220°C.

5. Line a baking sheet with tin foil and lightly coat the foil with oil.

6. Place the marinated whole chicken on a baking sheet and place in the preheated oven.

7. Bake for 30-40 minutes, then remove the chicken, brush a layer of honey on the surface of the chicken, and continue to bake for 20-30 minutes. During the roasting process, pay attention to the color of the chicken. When the surface of the chicken is attractively golden and the inside is cooked (you can use a toothpick to insert the thickest part of the chicken. When there is no blood on the toothpick after pulling it out, it is cooked), take it out and set aside.

8. Put the roasted chicken on the chopping board, cut it into pieces with a knife, and you can enjoy it.