The cast iron pot is covered and baked to perfectly lock in moisture, fresh and juicy!
Wash the whole chicken with kitchen paper towel inside and outside, and evenly spread 1 teaspoon of salt on the outside of the chicken body. Apply 1/2 teaspoon of salt to the chicken body, wrap it in plastic wrap and refrigerate for 4 hours or overnight.
The oven is preheated to 190 degrees. Go to a small bowl, add olive oil, garlic and black pepper, mix well, then remove the pickled whole chicken, evenly spread the garlic black pepper olive oil mixture inside and outside the chicken body, fill the chicken into the chicken body, and bend the chicken wings. On the back, the whole chicken is placed in a cast iron pan, the chicken breast is up, the top cover is sent to the oven, and baked for 25 to 30 minutes.
After the baking is finished, remove the lid and continue to bake for 30 minutes. When the skin is fully colored, it can be baked. After standing in the pot for 10 minutes, you can enjoy the whole.
You can use butter instead of olive oil. If you like honey juice, you can brush a layer of honey before baking.