Home version crispy roasted chicken, simple and easy to understand recipe

1. Clean the three yellow chickens, sprinkle 1 spoonful of salt, gently massage, and then sprinkle white pepper for later use.

2. Soak dried shiitake mushrooms in warm water in advance, prepare scallions, garlic cloves, ginger slices, Sichuan pepper, star anise, fragrant leaves, and cinnamon.

3. Mix the cooking wine, light soy sauce, and oyster sauce in a bowl.

4. Squeeze the soaked shiitake mushrooms dry and stuff them into the chicken's stomach.

5. Stuff in the scallions and two slices of ginger.

6. Tie the chicken's buttocks with a rope.

7. Put it into a sealed bag, pour the prepared sauce, ginger, garlic, and spices together, massage them, marinate for an hour, refrigerate overnight, and massage a few more times in between.

8. Prepare one broccoli, one red and one yellow bell pepper, half an onion, and one larger potato.

9. Cut broccoli into small pieces, peel potatoes and cut them into small pieces, and also cut colored peppers and onions into small pieces.

10. Take out the marinated chicken without any sauce, dry it with kitchen paper, and use a hair dryer to dry the skin. Cut off the chicken feet and wrap them in tin foil. Wrap the tips of the chicken wings and the thin parts of the chicken legs in tin foil.

11. Put the chicken into the oven at 200 degrees and bake for 30 minutes.

12. Sprinkle 1 tablespoon of salt and an appropriate amount of olive oil on the cut vegetables, mix well, and marinate for half an hour.

13. Take out the baking tray and evenly place the vegetables around the chicken.

14. Bake at 200 degrees Celsius for another 30 minutes, leaving the last 10 minutes. Brush a layer of honey on the chicken's skin.

15. Turn on the hot air function and continue baking.

16. Roasted chicken, crispy on the outside and tender on the inside, with a delicious taste of shiitake mushrooms inside.

17. First, take out a chicken leg and say "fragrant".