How to cook charcoal roast chicken?

a chicken

Two potatoes (or radishes)

An onion

Three onions

Lemon/lime

Marinade:

1 tbsp garlic salt

1 tbsp coriander powder

1 teaspoon Chili powder

1 teaspoon cumin powder

1/2 teaspoons of turmeric powder

1/4 teaspoons of pepper

1 1/2 teaspoons of salt

1 teaspoon cumin

1 teaspoon Chili powder

working methods

First, mix the marinade evenly, spread it evenly inside and outside the chicken, then put it in a zipper bag and marinate it in the refrigerator for 2-3 days, and turn it over from time to time.

Peel and dice the potatoes, dice the onions and dice the shallots and spread them on the baking tray. The lime rolled vigorously on the table, and then put a fork or knife into the lemon for a dozen times to make the lemon taste out.

Tie the chicken leg with cotton rope and turn the chicken wing upside down so that it won't burn. Then put the chicken on the freshly cut potato pieces. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Sprinkle cumin and Chili powder evenly on the chicken surface before entering the oven. First, hold your chest out, bake in the oven at 350F for 40 minutes, then turn over and bake at 350F for 30 minutes.

Then raise the temperature to 400F, brush the roasted chicken oil and juice on the chicken surface, and then put it in the oven for 20 minutes.

After baking, take out the oven and wait for 5 minutes to serve.