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發表於 2020-12-4 06:21:33
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香草檸檬蒜香烤雞｜Lemon, Garlic & Herb Roasted Spatchcock Chicken
1.先將全雞來個蝴蝶式開邊。（詳細做法：蝴蝶式全雞開邊法）
Spatchcock the chicken：Pat the chicken dry. Using a pair of kitchen shears, cut along each side of the spine to remove the backbone. Trim excess fat and clean out the cavity. With breast side up, press down firmly in the middle of the breastbone to flatten the bird.
2.準備醃料：把蒜末、香草、橄欖油、鹽和胡椒拌勻。
Combine garlic, herbs, olive oil, salt and pepper in a bowl.
3.用手指輕輕把雞胸和雞腿的皮與肉之間分隔開，有助塞進醃料。
Rub marinade evenly throughout the chicken and under the skin.
4.把整隻雞塗滿醃料，擠上半個檸檬汁，放進雪櫃醃過夜。擠完的檸檬保留備用。
Drizzle with lemon juice from half of the whole lemon. Reserve the squeezed half lemon for roasting. Marinate overnight.
5.醃好的雞置室內解凍約20分鐘。預熱焗爐至 425°F/220°C。
Preheat oven to 425°F/220°C. Remove chicken from fridge and allow 20 minutes to return to room temperature.
6.薯仔切薄片，平鋪在烤盤上並撒上鹽和胡椒。擠過的半個檸檬放在中間。
In a large cast iron skillet or sheet pan, scatter thinly sliced potatoes and salt generously. Place squeezed lemon half in center to help prop up chicken for better air circulation.
7.放上雞隻，將雞翼尖向下疊好以防止燒焦。剩餘半隻檸檬切片，撒在烤盤上。
Place chicken on top and tuck the wing tips under to prevent burning. Slice remaining half lemon and scatter around chicken.
8.放進焗爐烤20分鐘。薯仔掃上雞油，再烤15 - 20分鐘至雞隻金黃皮脆，即成！
Roast for 20 minutes. Baste the potato slices with drippings. Rotate the pan and return to the oven for an additional 15 to 20 minutes until golden and crispy, depending on size of the chicken. Remove from the oven and let rest for 10 minutes. Dig in!
Alvin's Penthouse Kitchen 空少私房菜 |
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樓主: henry1328
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發表於 2020-12-4 07:16:09
發表於 2020-12-4 07:34:38
