柠檬迷迭香烤鸡腿 Roast Chicken Leg With Lemon And Rosemary

 

 

柠檬迷迭香烤鸡腿

（出处：紫羅蘭的爱心厨房）

• 鸡全腿 4个
• 洋葱 2颗
• 红萝卜 2条 （切不规则的块状）
• 番茄 2粒
• 黑胡椒碎 适量
• 海盐 适量
• 橄榄油 适量
• 水 1/2杯

腌料：

• 黑胡椒碎 1tsp
• 海盐 1/2tsp
• 柠檬 1颗 （渣汁）
• 迷迭香 2株 （取叶子，稍微切碎）
• 橄榄油 4Tbsp

1. 将鸡腿洗干净抹干，将鸡腌料混合，抹在鸡腿上，腌制1小时或以上。
2. 在烤盘上倒些橄榄油，放入红萝卜，番茄和洋葱，撒上少许盐和黑胡椒，搅拌均匀，渣汁后的柠檬皮不要丢弃，一同放入烤盘，倒入1/2杯水，然后把腌好的鸡腿铺排在蔬菜上面。
3. 将烤炉预热180°C，放入烤盘，用上下火烤40-45分钟即可。烤好后取出烤盘，让鸡休息大约10-15分钟。
4. 将鸡腿和蔬菜排盘，淋上烤盘里的酱汁，即可享用。

Roast Chicken Leg With Lemon And Rosemary

• Chicken leg 4
• Onion 2
• Carrot 2 （cut into small pieces）
• Tomato 2
• Black pepper
• Sea salt
• Olive oil
• Water 1/2 cup

To marinate chicken:

• Black pepper 1tsp
• Sea salt 1/2tsp
• Lemon 1 （get the juice）
• Rosemary 2stalk （chop the leaves into small pieces）
• Olive oil 4Tbsp

1. Clean and dry the chicken leg, and mix with the marinades. Keep in fridge for at least one hour.
2. Put some olive oil on baking pan, arrange in the carrots, tomatoes and onion, spread some sea salt and black pepper, mix well. The lemon used for juice can be put inside too.
3. Pour in 1/2 cup of water and put the chicken leg on top of the vegetables.
4. Roast in preheated oven at 180'C for 40-45 minutes.

http://sze-min.blogspot.sg/2013/02/roast-chicken-leg-with-lemon-and.html

Roast Chicken with Garlic and Lemon

 

Step 4: Carefully pull the top chicken skin and slowly stuff the butter paste under the chicken skin.

Roast chicken with Garlic, Lemon and Thyme Recipe

• Serves: Cooks one whole chicken
• Prep: 15 mins
• Cook: 1 hr 10 mins

For those who have not roasted a chicken before, it is definitely easier than it looks. This roast chicken recipe is relatively fuss-free because the oven is doing 90% of the work.

In addition to the ingredients listed below, you need the following tools: grater or microplane, kitchen twine, wire rack, oven tray and pastry brush.

Ingredients

• 1 lemon
• 30 grams butter cubed
• 1 tbsp chopped parsley
• 1 whole chicken innards and neck removed
• 2-3 sprigs thyme for best results, submerge in hot water for 30 seconds
• 2-3 sprigs rosemary for best results, submerge in hot water for 30 seconds
• 15 garlic cloves slightly bruised
• 2 bay leaves
• 2 tbsp olive oil
• sea salt and freshly cracked black pepper to taste
• 1 tbsp garlic powder optional

Instructions

1. Grate some lemon zest from the lemon skin. Set aside the lemon.
2. In a small bowl, mix cubed butter, chopped parsley and lemon zest together to form a paste.
3. Place chicken on a flat chopping board, breast side up. For aesthetics, tuck the wings under the chicken and tie the thighs together using kitchen twine.
4. Carefully pull the top chicken skin (where the breast portion is – see photo above) and slowly stuff the paste made in step 2 under the chicken skin. Be careful not to tear the chicken skin while doing so.
5. Cut lemon in two and microwave for 40 seconds. Carefully use the tip of a small knife to prick all over the lemon. Squeeze the lemon juices into the cavity and put the whole lemon inside (technique learnt from Jamie Oliver’s recipe).
6. Besides the lemon, stuff the cavity with thyme, rosemary, garlic and bay leaves. If you have leftover herbs, sprinkle them around the pan or on the chicken.
7. Brush the chicken skin all over with olive oil using a pastry brush. Season chicken with salt, black pepper and garlic powder (if using).
8. Rest the chicken, breast side up, on a wire rack sitting on a bigger roasting tray to collect the chicken juices (see second photo above). Bake chicken in preheated oven at 200°C (400°F) for about 40 minutes. Take the tray out of the oven and brush the chicken with the juices that are collected in the drip pan. If there are not enough juices, use olive oil.
9. Return tray to oven and bake for another 30 minutes, increasing the oven heat to 220°C during the last 10 minutes. The roasting time may differ with your oven, but basically you should roast until the chicken is nicely golden brown.

 http://www.noobcook.com/roast-chicken-garlic-lemon/


 

Roast Chicken with Green Curry Paste

Roast Chicken with Green Curry Paste(serves 4)
Ingredients:

1 1/2 kg chicken
1 cup coconut milk (you can substitute with milk)
3 Tbsp thai green curry paste
2 Tbsp fresh ginger, grated
2 Tbsp lime juice
2 tsp fish sauce
1 Tbsp palm sugar

Method:

1) Wash and pat dry the chicken.

2) Combine all ingredients into a bowl and mix thoroughly.

3) Pour mixture inside and over chicken.

4) Cover the chicken and allow to marinate in fridge for at least 2 hours (longer will be better)

5) Remove marinated chicken from the refrigerator. Transfer to a wire baking tray and let stand for 10 minutes. Reserve the marinade into a bowl to be used for basting the chicken.

6) Cover the top of the chicken with foil and bake in preheated oven of 200C for about 1 to 1 1/2 hours. After about 45 minutes into cooking time, remove the foil and roast the chicken uncovered in order to crisp up the skin. Baste the chicken with the marinade and continue roasting.

7) In the final 15 minutes of cooking time, remove chicken from the oven and pour the remaining marinade over the chicken. Continue to roast until cooked through. To test to ensure that the chicken is well cooked, use a fork to pierce into the chicken thigh and if no juices flow out, your chicken should be cooked.

8) Serve roast chicken with a side salad or with rice.


http://sugareverythingnice.blogspot.sg/search/label/Chicken?updated-max=2009-03-24T08:00:00%2B08:00&max-results=20&start=25&by-date=false

Chinese Roast Pork Recipe with Step-by-Step Photos (烤肉)

Marinating time: 30 minutes to 1 hour

Serves 4

 

Ingredients:

500g of pork belly (3-layer)

1 tbsp coarse salt

1 tsp five-spice powder

2 tbsps rice vinegar mixed in with 1/2 tsp regular salt

Method:

 

Firstly, rinse the pork belly well and pat dry with kitchen towels. You have to make sure that the pork belly is really pat dry enough as we don't want moisture that will create steam inside the oven, this will not allow to skin to get all crispy and crackly and that's the opposite of what we want.

 

Next, rub the coarse salt into the pork well. Allow to marinate for 30 minutes at least.

Meanwhile, pre-heat your oven to about 220 C (428 F). Prepare a tray for the pork to roast on by lining with some aluminium foil. Lightly grease the foil.

After the pork has marinated in the salt, rub the five-spice powder onto the pork.

 

Place the pork belly on the tray and roast for 5 minutes skin-side up. Remove from oven and pierce the skin all over with a fork or skewer, the piercing will enable the skin to turn crackly once roasted.

 

Brush the vinegar mixture on top of the skin.

 

Roast for another 25 minutes in the oven. Remove from oven and allow to rest for about 10-15 minutes. Slice and serve.

 

Roast pork is great served hot.

http://www.smokywok.com/2011/10/chinese-roast-pork-recipe-with-step-by.html

Roasted Satay Chicken

Roasted Satay Chicken 烤沙嗲鸡

Ingredients:
2 drumsticks, or 3 chicken wings; [marinade]
2 tsp grated ginger, with the juice retained;
1 clove garlic, very finely minced;
2tsp curry powder;
dash of turmeric, red pepper and coriander powder;
1tsp soy sauce;
1/2 tsp brown sugar;
squirts of honey;
lemongrass, bottom white parts, bruised ;
1tsp canola oil;
sea salt

Directions:
Marinate chicken, chill in fridge overnight or for at least 2 hrs in advance.

When ready to cook, remove marinated chicken from the fridge.

Pre-heat oven 375F. In the meantime, line baking dish tray and lightly oil the lined baking dish/tray.

Place the marinated chicken on the dish/tray, then roast in the overn for 375F, about 35-40 minutes (if chicken wings, about 20-30mins, depending on size of chicken).

For the first 20 minutes, roast with a foil covering the chicken so that the chicken do not get burnt (and dry up) easily.

Then, remove the foil and continue to roast for the remaining 15-20 minutes.


http://teczcape.blogspot.sg/2012/01/roast-satay-chicken.html#more

Up Its Ass Beer Chicken

Ingredients:

• 1 medium Chicken – about 1.6kg
• 1 can Beer (any)
• 1 tsp Salt
• 1tsp Black Pepper
• 1 tsp Cayenne Pepper
• 1 tbs Paprika
• Lemon Juice

Directions:

• Mix together 1/2 cup beer, salt, pepper, cayenne pepper and paprika.
• Rub chicken with the seasoned beer. Leave for at least 30 mins.
  
  
  
• Preheat oven to 220°C.
• Stuff the remaining can beer up the chicken’s ass.

• Pour the beer used to rub the chicken in the roasting pan. Place chicken standing on roasting pan (beer can as support).
• Place roasting pan on the bottommost rack. Roast for 15 mins at 220°C.
• Reduce heat to 150°C and roast for another 1 hour 15 min(Normally about 45 mins per kg).

• Cover the chicken and let rest for 10 minutes before carving.

For gravy:

• Squeeze a bit of lemon juice to pan juices. (The amount depends on how sour you want the sauce to be, I would suggest adding about a quarter of a lemon's juice first and taste.)
• Adjust taste (for more beer taste and to reduce saltiness) using remaining beer in can.

http://www.pigpigscorner.com/2009/03/up-its-ass-beer-chicken.html