A roast chicken preparation method, and more specifically relates to a roast chicken preparation method in which an uncooked chicken is pre-seasoned by rubbing in, putting on pre-seasoning ingredients such as garlic and red pepper powder salt, then the smell of chicken meat is removed by carrying out a meat-tenderization process via low temperature refrigerated maturation, then a batter coating is put on with a batter flour obtained by mixing wheat flour and corn starch with salt, pepper, garlic powder, whole peppers, ginger powder, chili powder or the like and frying is carried out in a mixed oil, and then the oil is taken off and roasting is carried out using a grill briquette direct flame fire, such that the roast chicken is one wherein greasiness has been removed by subjecting a chicken from a fried chicken step to a briquette direct flame roasting step and the invention is useful in that greasiness is removed and clings less than with common fried chickens, the risk of taking in large volumes of cholesterol is overcome, storage properties after preparation are improved, and a crispy flavour is achieved even though the inside is moist and soft as the water fraction in the meat juices is conserved.
