Making a restaurant-worthy meal at home is not at all difficult. Marinate a whole spring chicken the day before, prepare various vegetables (preferably with low water content and in different colors), roast the chicken, and serve it with a sprinkle of fresh rosemary for an instant upgrade to your dining table. Highly recommend adding plenty of potatoes, sweet potatoes, and purple sweet potatoes. Roasted, they turn incredibly soft, chewy, and sweet, making an additional main dish unnecessary. Tear off a chicken leg and indulge in the satisfying feeling…
In fact, it’s not just for Christmas; you can make this anytime, and it’s definitely a favorite among children!
Ingredients: Ingredients:
- Spring chicken: 1 (about 2.5 kg)
- Carrot: 1
- Potato: 1
- Onion: Half
- Yam (sweet potato): 1
- Purple sweet potato: 2
- Orange or lemon: 1
- Cherry tomatoes: 10
Seasonings:
- Salt: As needed
- Crushed black pepper: As needed
- Garlic: 1 clove
- Cooking wine: 2 tbsp
- Light soy sauce: 2 tbsp
- Dark soy sauce: Half tbsp
- Oyster sauce: 1 tbsp
- Honey: 20g
Instructions:
- Clean the spring chicken, remove the head, neck, feet, and tail without cutting the belly.
- Use toothpicks to make small holes all over the chicken for better marination.
- Mix all the seasoning ingredients, rub the mixture evenly inside and outside the chicken, and massage for a while. Cover the chicken with plastic wrap and refrigerate overnight.
- Cut all the vegetables into evenly sized pieces, mix with olive oil, ground black pepper, and a little salt. Marinate for half an hour.
- Stuff some marinated vegetable chunks into the chicken belly, filling it up. Then, stuff a whole lemon or orange into the chicken’s tail.
- Lay the remaining vegetable pieces on a baking tray, tie the chicken wings and legs with a string to maintain an elegant posture, and place the chicken on top of the vegetables. Save the sauce in the bowl.
- Roast in the oven at 180 degrees Celsius for about 100 minutes. Brush the sauce once during the process until the skin is charred and red.
- Tips:
- Ideally, use vegetables with low water content. Onions add fragrance, but you can skip them if you don’t like them. Potatoes, sweet potatoes, and purple sweet potatoes are particularly recommended.
- Cut the vegetables stuffed in the chicken belly a bit smaller than those in the baking tray for a better result.
- If the color isn’t as expected after the roasting time, you can take it out, brush a layer of honey water, and roast again until it achieves the desired charred red color.
Enjoy your simple and delightful Christmas roast chicken!
Impact-Site-Verification: d27108f7-c08d-4d7b-afaa-990712a44d4b
