一次烤兩隻雞, 試兩種不同配方, 簡單分為胡椒鹽烤雞和blackened seasoning roast chicken
在烤盤底層放進紅蘿蔔塊, 紅甜椒條, 三色馬鈴薯, 紅洋蔥, 灑上一些橄欖油
洗淨全雞, 擦乾水分, 在雞肚子裡塞進洋蔥, 檸檬和大蒜, 再放入烤盤
胡椒鹽雞 : 在全雞外頭抹上橄欖油, 灑上海鹽和現磨黑胡椒粒
blackened seasoning roast chicken : 在全雞外頭抹上橄欖油和自製的blackened seasoning powder
蓋好錫箔紙, 送進烤箱, 425度F, 烤一小時又三十分鐘, 只有表面看起來像樣, 中心溫度還未達到180度F,
決定不蓋錫箔紙, 烤箱溫度提高至450度F, 翻面再加烤一小時
烤好的雞肉可以作不同變化的料理, chicken breast burrito, stir fried chicken, buffalo chicken wings, teriyaki chicken thighs, sweet and sour drumsticks, chicken spring rolls, chicken enchiladas, etc.
Perfect Garlic Roast Chicken
Garlic Roast Chicken
1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted
As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
Ina's Perfect Roast Chicken
Spicy Rapid Roast Chicken