The oven version uses the ready-made salted chicken powder. The practice is very simple and there is no need to look after it. If it is a big chicken, the roasting time should be lengthened.
Remove the chicken wings and chicken legs and leave them for other dishes.
Wash the chicken body and dry it with kitchen paper.
Spread the salted chicken powder evenly on the outside and inside the chicken body. Wrap in plastic wrap or tin foil and leave in the refrigerator for overnight
The oven is preheated to 200 degrees. The chicken is wrapped in tin foil, packed in a baking tray, placed in the middle of the oven and baked for 40 minutes.
After 40 minutes, turn off the oven, but do not open the oven door, use the heat for another 30 minutes. If you are anxious to eat, skip this step, bake more in the oven and take it out directly.
There will be a lot of juice coming out, so use a baking tray to prevent the tin foil from leaking. If you want the chicken skin to be crispy, pour the broth after 40 minutes, then bake in the oven for 5 minutes at the highest temperature.