1. Mix all the ingredients of the roast chicken marinade evenly, and the basil and garlic need to be slightly mashed or mashed. Then, the whole chicken is soaked in the marinade and massaged repeatedly. After being sealed, it is put in the refrigerator for 24 hours, and it is taken out and massaged for 2 minutes every 3 or 4 hours. 1 Massage is mainly to remove the fishy smell of chicken, and the second massage in the process of cold storage and pickling is to ensure uniform taste.

2. Take the chicken out of the marinade and massage for 2 minutes. Put all the ingredients with sauce on the roast chicken into a conditioner or juicer, and mash them and take them out. The purpose of the third massage is to relax the meat, and the roasted meat will be more elastic.

3. Use a barbecue brush to spread the sauce on the roast chicken puree and evenly spread it on the roast chicken, taking into account both the surface and the inside.

4. Preheat the oven to 200 degrees Celsius. Cross and fix the anklets of the chicken legs, tie the cotton thread, put the whole chicken on the baking tray, adjust the direction of the chicken wings, fold them and shape them.

Bake at 5.200℃ for about 80 ~ 90 minutes, and use the cyclone baking function to make the roast chicken evenly cooked. If you have prepared vegetables, you can cut them into pieces, spread them on a baking tray, and finally put the whole chicken on them.

6. When roasting for 40 to 50 minutes, turn the chicken over with a clip to make it even in color. In the final baking process, open the oven at any time, and apply the chicken oil on the baking tray to the roast chicken skin for about 3 ~ 5 times with a barbecue brush to make the surface more crisp. When the time is up, take it out, let it stand for 10 minute, and you can eat it.