迷迭香柠檬烤鸡 (Rosemary and Lemon Roast Chicken)

第一次做烤鸡，

找来Sonia家简单又好吃的迷迭香柠檬烤鸡。 

This is my first time preparing roasted chicken. I got the recipe to this simple yet delicious Rosemary and Lemon Roast Chicken form Sonia's blog.

 
这烤鸡只需三种腌料，盐，柠檬削和迷迭香；

简单的材料却能烤出香气四溢。

This roast chicken only needs three stuffings: sea salt, lemon zest and rosemary. A simple recipe with marvelous results!

烤出来的烤鸡，除了香喷喷，

肉质还润滑带汁，味鲜口感棒，好好吃！

The wonderful smell of the roasted chicken flooded the house even before the oven was opened. The chicken was smooth, juicy and filled with the fresh taste of chicken mingling with lemon and rosemary. Delicious!

烤鸡身旁这堆金黄马铃薯，虽然是配角，

但是因为盐和黒椒的关系，入口即咸香四溢，

最获得安家娜娜的青睐，边吃边赞不绝口。

These golden potatoes may not be the main dish, but they also tasted delicious when seasoned with salt and black pepper. It really got NaNak's approval. She couldn't stop eating it!

 

迷迭香柠檬烤鸡
食谱摘自：Sonia 
 （我只烤1只鸡）

材料：
鸡  1只，约1.5公斤
盐  1汤匙，涂抹鸡只外皮
盐   1/2 茶匙，涂匀鸡只内部
柠檬  1个，刨成柠檬削
新鲜迷迭香  5克，剁碎
胡椒粉  少许

做法：
1。 将柠檬削，盐和迷迭香混合均匀于一个碗内，置旁待用。
2。 将做法（1）的混合料涂抹在鸡只外皮；另外的1茶匙盐用来涂抹鸡只内部。
3。 将腌好的鸡只收进冰箱冷藏至少4个小时或24小时更好。（不需要密封）
4。 从冰箱拿出鸡只，让它在温室解冻至少30分钟，这样才可获得均匀的烤烘。
5。 如果你是选择马铃薯为配料，将马铃薯去皮，一切四。 准备一个煲滚水，加入一点盐，然后加入马铃薯块和削皮后的柠檬，煮滚，继续煮10分钟。最后捞起马铃薯块，沥干水分，以一些盐和黑胡椒粉搅拌均匀待用。
6。 将迷迭香枝和煮好的柠檬（用刀尖刺几下，这样柠檬味会更浓郁）一起塞进鸡只内部的开口处，然后将鸡脚绑起，并把鸡翅膀向下折。
7。   余热烤箱于190C，把鸡只放进烤架上，鸡胸向上，同时将做法（5）的马铃薯块也排放在烤架上，烘烤40-45 分钟。
8。  反转鸡只，继续烘烤35- 40 分钟或鸡皮呈金黄色。
9。  将烤箱温度调高至200‘C（启动风扇功能），再次将鸡胸不向上，继续烘烤20分钟或至熟。同时马铃薯也熟了。
10。 在鸡腿与鸡身之间，用刀尖插入，如果流出来的鸡汁清晰无血水，那烤鸡就完成了。（不然就再继续烘烤多一些时间。）
11。 用剪刀剪掉鸡脚上的绳子，小心取出迷迭香和柠檬。 稍等10分钟，即可上桌享用。
12。 将收集在烤旁的鸡汁盛起，和烤鸡一起享用。
13。 我在翻转鸡只的当儿，涂上一层蜜糖奶油。

 将做法（1）的混合料涂抹在鸡只外皮，

Rub the seasoning mixture over the chicken (outside skin),

 

 将迷迭香枝和煮好的柠檬一起塞进鸡只内部的开口处。

Stuff the rosemary stem inside the cavity then tuck cooked lemon  at the opening area.

 

把鸡只放进烤架上，鸡胸向上，

同时将做法（5）的马铃薯块也排放在烤架上

Place chicken breast side up and place cooked potatoes on the roasted rack

Recipe adapted from : Sonia

Rosemary and Lemon Roasted Chicken

*make 2 birds of chickens

2 birds of chickens (~2kg each)

1tbsp – 1 1/2tbsp sea salt, for outside skin

1tsp sea salt, for inside cavity

2 lemons, grated zest

10g fresh rosemary, chopped

White pepper

Method

1. Mix lemon zest, salt, chopped rosemary in a mixing bowl, set aside.
2. Rub the seasoning mixture over the chicken (outside skin), and rub salt inside the cavity.
3. Leave the chicken to marinate for at least 4 hours or up to 24 hours (I keep for overnight without cover in the fridge).
4. Remove chicken from fridge and let it rest in room temperature for at least 30 mins so that it will cook evenly.
5. If you are using potatoes, peel and cut the potatoes into quarters. Put them into a pot of water with a pinch of salt together with the whole lemon. Bring to a boil and continue to cook for about 10 minutes. Toss the potatoes with some salt and freshly grounded black pepper.
6. Stuff the rosemary stem inside the cavity then tuck cooked lemon ( you can also pierce it with the tip of a sharp knife for better flavours) at the opening area. Then tie the legs and tuck the wings underneath the chicken.
7. Place chicken breast side up and place cooked potatoes on the roasted rack, roast in a pre-heated oven at 190C for 45mins.
8. Turn the chicken over and roast for a further 40 minutes or until the skin is browned.
9. Increase oven temperature to 200C (fan forced), turn the chicken breast side up again and roast for another 20mins or until the chicken is done with nice golden brown and the potatoes are nice and golden.
10. To test whether the chicken is done, pierce the tip of a knife near the joint between the drumstick and the thigh. The juices should run clear (not pink), if it is still pink, cook the chicken a little longer.
11. Carefully remove the lemon and rosemary stem from the cavity. Let the chicken rest for 10 minutes before serving.
12. Do not throw away the juice collected in the roasting pan, discard the fat and you can dip the roasted chicken with this yummy juice.
13. In between, when turning the chicken over, I brushed it with a mixture of honey and butter. 

 或许是柠檬和迷迭香的关系，

这道烤鸡让人吃了，肌肉虽肥滑，但不觉饱腻。 

这就要谢谢食谱主人-Sonia 的精心研发，

谢谢你，安家两宝都很喜欢。

It could have been due to the lemon and rosemary, but this roast chicken tastes fine despite being oily. It's all thanks to Sonia for developing such an awesome recipe.

上完这帖子，安迪要开始收拾行李，

下星期我就要飞日本为期10天的自由行。

等我回来分享，寿司，章鱼烧，拉面，梅花鹿，富士山，樱花，新干线。。。。。。。。。。

我们三星期后再见咯！

After this post, I will be packing my bags and be off on a 10 day trip to Japan. Can't wait to share my stories on Japan with all of you! See you in three weeks.