Christmas roasted chicken

1. Wash the tender chicken thoroughly, remove the internal organs, buttocks, and neck;

2. Use kitchen paper to absorb moisture;

3. Gently spread salt and black pepper evenly on the surface of the tender chicken;

4. Put it in a basin, cover it with plastic wrap and marinate it overnight;

5. Cut carrots and potatoes into small pieces, take a small portion and chop bacon and onions into small pieces;

6. After melting butter in the pot, add onions, bacon, carrots, and potatoes, stir fry until soft, season with salt and crushed black pepper;

7. Put the stir fried potatoes and carrots into the chicken belly;

8. Seal the tail of the chicken with a toothpick, wrap the tail of the chicken leg and the tips of the wings with aluminum foil, place it in a baking tray, and put the remaining potatoes and carrots together in the tray;

9. Place fresh rosemary on top of the chicken, add a little olive oil, salt, and black pepper;

Preheat the oven to 180 degrees and bake for 90 minutes.