After washing the chicken, sprinkle with salt on the surface and belly, hand rub it evenly, drizzle in white wine, add three cut red onions together, pre-treat for 15 minutes.
Put in other seasonings and cut the remaining shallots and place them in the chicken belly. Spread the seasoning thoroughly and spread it around the chicken. It is best to knead it by hand to make it full. You can put it in a fresh-keeping bag and put it in the refrigerator for 2 hours. If you can get better one night in advance.
The oven is preheated to 170 degrees, the chicken is taken out and drained, and the red onion in the belly can be taken out or baked together. Place the chicken on the grill or the fork, put it in the oven and bake for 170 minutes with 170 firepower. After the chicken is colored outside, take it out and wrap it around with tin foil to avoid baking.
Put it in the oven and continue to bake. You can apply a little honey or marinated juice to ensure a better taste. Chicken should continue to be roasted. Pay attention to the temperature to avoid too high. After about 30 minutes, use a toothpick to plunge into the inner side of the thigh. If there is no blood water, it will be cooked.