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迷迭香烤雞腿 Roasted Rosemary Chicken

迷迭香的香氣, 讓人大快朵颐!

Roasted Rosemary Chicken 迷迭香烤雞腿

Roasted Rosemary Chicken 迷迭香烤雞腿

Ingredients

  • 6 chicken leg quarters 全雞腿
  • 1/4 cup chopped rosemary 迷迭香 (切碎)
  • 1/4 cup salt 鹽
  • 1 tablespoon black pepper 黑胡椒
  • 2 tablespoon cooking wine 料酒
  • 4 cloves of garlic 大蒜(拍扁)

Directions

拿一個大鍋,放入所有的材料,加水蓋過雞腿。放入冰箱浸一晚。
Place all chicken legs in a big pot, add all seasonings and water to cover all meat. Put inside the refrigerator for overnight.
Brining the chicken

將雞腿皮向上在烤盤上排好(倒一杯水在底盤裡以免滴下的油汁被烤焦,也保持肉質濕潤。)上面再放些迷迭香和黑胡椒。
Place chicken legs skin side up in a roasting pan (pour a cup of water to the bottom tray to avoid drippings over burned, and also keep moisture. ) Sprinkle some rosemary, and pepper on skin side.

Roast in the oven

放入烤箱以華氏三百五十度烤約四十分鐘,或直到雞腿呈金黃色且皮酥脆。
Roast in a 350°F oven for about 40 minutes or until the chicken legs are golden and crispy.

Roasted Rosemary Chicken 迷迭香烤雞腿

Note: 鹽漬過的雞腿再烤可以保持肉質濕潤,並幫助入味。迷迭香用乾燥的或新鮮的都可以。
Brining a chicken can help keeping the meat moister, and also helps the taste more flavorful. Either dried or fresh rosemary is ok to use for this dish.

 

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