Prepare a chicken and cut some vegetables into pieces for later use. My chicks are more than three pounds. Chickens of different sizes are roasted at different times. Please adjust them yourself. Vegetables that are not cooked well are blanched in water in advance or beaten in a microwave oven. My vegetables are cauliflower, broccoli, spore cabbage, carrots, color peppers, mushrooms, small tomatoes. Cauliflower, spore cabbage is to use the microwave oven high heat beat for one minute, other vegetables only wash cut, do not do other processing.

Chop a head of garlic, add black pepper, sea salt, lemon zest, various herbs, and 3 tablespoons of olive oil. Mix well. The dried herbs I use are parsley (parsley, which looks like coriander, but not coriander), oregano (oregano), rosemary (rosemary, which is used to pull the leaves off the stem), sage, celery seed, thyme (thyme), marjoram, coriander (this is actually our coriander, but it works better with dried herbs), chives (vanilla, not the kind of leek we eat as vegetables). I planted a basil, cut a few leaves, washed, chopped and added to mix well. The above herbs are best chopped fresh, not dried. Vanilla that you don't have or don't like is fine. I use freshly ground black pepper and sea salt. Sea salt can be sprinkled a little more. The whole chicken really needs more salt to taste. Use less fine salt than coarse salt. Please try it and decide the dosage according to your taste. I don't know what these herbs are, please Baidu Google Youdao.

Wash the chicken with its back (the side with the chicken butt) facing up, cut off the chicken butt and don't (you can keep it if you want to eat it), and cut it along the spine with kitchen scissors. Don't cut the spine, the bones are hard and not easy to cut, it doesn't matter if they are slightly off.

Put the chicken back up, spread it out and squash it. This can greatly reduce the baking time.

Use your hands to separate the chicken from the skin, but don't rip the skin off. Even the chicken leg part of the chicken skin and chicken should be separated. Spread the garlic herb olive oil sauce between the chicken and the skin, taking care not to forget to apply between the skin under the chicken legs. A little more massage. The chicken needs to be marinated for several hours, preferably overnight. If you don't have that long time to marinate the chicken, you can use a fine steak knife to reach under the chicken skin, cut the chicken into several deep cuts, and smear the ingredients into the chicken skin. Be careful not to cut the chicken skin. When the chicken skin is cut open and baked, it will shrink. If it is broken, it will not look good.

Butter is not softened, directly sliced and stuffed between the skin and meat of the chicken breast. This layer of butter will slowly melt as it bakes, leaving the chicken breasts dry, tender and juicy, and the skin will be crisp. I use salted butter, or unsalted butter without it. There is a scale on my butter bar. I cut 2 tablespoons of butter according to the scale. It actually took more than 1 tablespoon. It doesn't matter if the rest is left. We will soften or melt the rest of the butter and apply it to the chicken skin. If there is no scale on the butter, 1 tablespoon of butter is about 14 grams, the amount of butter is not very strict, almost, as long as the chicken breast part of the skin and meat evenly spread a layer of butter. It is more convenient if there is flaky butter, just put it in one piece.

Turn the chicken over, open-bellied side up, apply the garlic-herb olive oil sauce and massage evenly.

Cut the onion into circles and spread in a baking tray. White onion yellow onion is best. I didn't, so I used purple onions. Pay attention to cut onion rings a little thicker, too thin and easy to paste. I have only half of my onion left, so it is a little thin. If you have the whole onion, please spread more. I use disposable baking trays here. Ordinary baking trays need tin foil. It is best to use a deep baking tray, and the tin foil should be spread tightly along the walls of the baking tray to prevent the chicken juice from flowing everywhere.

Put the chicken back up in a baking tray with onion rings. The chicken should be placed on the onion rings, preferably not directly on the tin foil. You can vaguely see the green vanilla under the chicken skin in this picture, right? Look carefully, the skin of the chicken leg is also covered with vanilla.

Spread the chicken back with the remaining garlic herb olive oil sauce, and if there is any remaining butter.

Cut small pieces of tin foil and wrap the tips of chicken wings and the bones of chicken legs to avoid baking.

Cover the whole baking tray with tin foil and refrigerate to make the seasoning taste good. It's better to marinate for a few hours, better overnight. Preheat the oven to 450 °F. My oven can reach a maximum of 500 °F and can be preheated according to the maximum temperature of each oven. After preheating, cover the whole chicken with a large piece of tin foil and place it in the oven for 20 minutes at 450 °F.

Take it out after 20 minutes, remove the tin paper covering the surface, and remove the small tin paper wrapped around the tip of the chicken wing and the tip of the chicken leg bone, but do not throw away the tin paper, keep it useful. Spoon out the grilled juice and pour it over the vegetables and chicken. If you have few vegetables, you can directly pour the vegetables into the roasting pan of the chicken. If there are a lot of vegetables and the roasting pan for chicken can't fit, you can use another roasting pan for vegetables. If the vegetables and chicken use the same baking pan, be careful to spread it flat and not cover each other. Return the roasting pan of vegetables and chicken to the oven, adjust the temperature to 400 °F and continue roasting for 25-30 minutes. Observe the color. My oven has uneven firepower. I need to take out the chicken again in the middle, cut the tin foil I just used into the required shape and cover it in the place where the color is too fast and too deep. After 25-30 minutes, the chicken in the thickest place with a stick will be cooked without blood oozing out. If you are satisfied with the coloring, you can take it out. If you feel that the coloring is too light, you can open the broil gear and color it for a few minutes. When opening broil gear, pay special attention to the coloring situation. If you don't pay attention to it for a minute or two, you will easily paint too deeply. I opened the oven door to observe the coloring. I don't have to worry about the temperature. The chicken is ripe by this time. My chicken is more than three pounds. It was baked for 20 minutes with 450℉ covered with tin foil, and baked for another 30 minutes with 400℉ removed from the tin foil. It was cooked for 3 minutes with broil on. @ A lazy cat uses a whole chicken weighing 2kg and 8 liang, which takes 40 minutes. Thanks @ a lazy cat sister for the information.

Don't move the division immediately when the chicken is roasted. Let the chicken rest in the roasting pan for 15 minutes. This is the key to locking the chicken juice from flowing out.

Let the chicken rest while boiling a pot of boiling water and cook the pasta according to the instructions on the package. Don't cook too soft, Al tente will do. Cook, remove and drain.

Take another pan, scoop out a few spoonfuls of chicken juice from the baking pan, pour it into the pan and boil, add moisture-controlled pasta and roasted vegetables, stir-fry and mix well to collect juice over high heat. Taste the flavor and season it as appropriate.

At this time, the chicken has rested and is divided into plates. Chicken legs and wings are the most tasty, with crispy skin and tender meat. You can eat it directly or dip it in a small sauce.

Chicken breast can make chicken salad or sandwiches. I will soon write a recipe for chicken sandwich to help the fitness workers enjoy leftover chicken breast.

The chicken breast powder near the innermost layer of the skeleton is the most tender, with only light vanilla flavor and not heavy salt flavor. It can be disassembled into chicken shreds, added with soy sauce, oyster sauce, sesame, cucumber, carrot, fungus, needle mushroom and other mixed dishes or made into chicken shreds cold noodles.