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香草烤雞伴薯塊 Rosemary baked chicken with potatoes

香草烤雞伴薯塊 Rosemary baked chicken with potatoes

每次去逛city’super
都喜歡買些新鮮香草
學Jamie Oliver咁用新鮮香草調味
今次買了新鮮迷迭香
用來配雞肉味道很出色呢!

香草烤雞伴薯塊 Rosemary baked chicken with potatoes
材料:
雞扒 520g
迷迭香(Rosemary) 3支
鹽麴 2湯匙
紅椒粉(Paprika) 適量
黑胡椒 適量
薯仔 2個
橄欖油 少許
鹽 少許


做法:

1. 薯仔切成1cm的薄塊,浸清水 3o mins,以去除澱粉,口感更脆;
2. 雞扒洗淨,切成小件;
3. 迷迭香切碎,加入鹽麴、紅椒粉、黑胡椒拌勻,塗在雞塊上,醃15-20分鐘;
4. 煮滾一煲水,放入鹽和薯塊煮3分鐘至稍軟,撈起完全瀝乾水份後,用欖纜油和香草拌勻;
5. 預熱焗爐200度,雞塊雞皮向下放在烤架上,薯塊放在烤架的另一旁,焗20-30分鐘至雞扒全熟即成。

備註:
1. 焗盤上可放置一個烤架,這樣可做到隔油效果。

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