Ingredients?
800g chicken
Grab a handful of basil
4 cloves of garlic
One piece of ginger Small pieces
20g olive oil
Adequate salt
2 spoons light soy sauce
2 spoons oyster sauce
Grilled Vegetables:
Half of each color pepper
Half of zucchini
An appropriate amount of black pepper
An appropriate amount of olive oil and salt
Four Mushrooms
How to make delicious Western-style grilled chicken?
Use a food processor to beat the basil leaves, olive oil, ginger and salt into a puree and apply it on the washing machine. Spread the good and dried chicken on the inside and outside, add light soy sauce and oyster sauce and continue massaging the chicken, then place it in a container, seal the container with plastic wrap, and marinate for half a day
Heat the oven to 220 degrees, place the marinated chicken on the grilling net, wrap the chicken feet with tin foil, and put them in the oven, bake for 50 minutes. Because it is roasted up and down, there is no need to turn the roasted chicken, and then put the zucchini Slice the bell pepper into cubes and slice the mushrooms. Add salt, olive oil and black pepper and stir evenly. Place on a baking sheet, then add the lower layer of roasted chicken (which can catch the juice dripping from the roasted chicken). Roast the vegetables for fifteen minutes. Take out the plate and arrange it
Take out the roasted chicken and arrange it, and start eating
How to make rosemary roast chicken (Western food recipe)
Ingredients 1 (roasted chicken):
Whole chicken: one (free range chicken is the best. What I bought this time was an ordinary chicken. I forgot what size it was. Anyway, it was a big one. If the chicken you buy is relatively small, the time should be shortened accordingly);
Fresh rosemary: a few sprigs (I used 5 sprigs)
Garlic: half a head
Olive oil: a little
Freshly ground sea salt and black pepper: appropriate amount
Mini carrots: 20 pcs
Fresh thyme: a few sprigs
Ingredients 2 (gravy):
The juice left in the baking pan after the chicken is roasted (including some darker parts), if there is too much oil, you can discard it appropriately Some oil to prevent the cooked gravy from being too greasy;
Chicken broth: 1 cup
White wine: 2 tbsp
Water starch: A little (to make the gravy thicker)
Salt and black pepper (adjust to taste)
Method:
1. Preheat the oven to 175 degrees Celsius; bakeware Spread two layers of baking paper inside (I spread paper to make it easier to clean the baking pan, it doesn’t have to be spread);
2. Rinse the chicken inside and out, and dry it with kitchen towels. , and then use a little olive oil to massage the chicken body (a little oil is enough, the chicken skin itself has a lot of oil); slice the garlic, break some rosemary into small pieces and set aside;
3. Put it on the chicken Grind some salt and black pepper on both sides, then place the chicken breast side up, and use a sharp knife to poke about 10 small holes in the chicken breast (it is very evil when you do this, you can imagine the scene). . .
), then insert garlic slices and chopped rosemary into the small openings; then stuff the remaining garlic and other whole sprigs of rosemary into the chicken belly; 4. Roast it together with Put the plate into the preheated oven, peel the carrots, drain them and set aside; 5. Use a brush to brush the oil from the baking pan onto the chicken every 20 minutes during the roasting process. Bake for about 1 hour and 10 minutes. Take out the baking tray, add the baby carrots, and coat the baby carrots with the oil in the baking tray. Then sprinkle the thyme on top of the carrots, then return the baking tray to the oven and bake for about 40 minutes. (The size of the chicken needs to be adjusted at different times. My chicken is quite big. Even though the baking pan is so empty, it is actually because my oven is very large, not because the chicken is small. Please don’t be misled by the photo); do this After all, the dishes have to be adjusted according to the actual situation. Everyone can control the heat just by trying a few times in their own oven. I usually don’t always taste the same when I cook it, so I don’t cook much; 6. After baking Take it out, put the chicken and carrots on a plate, cover it with tin foil and let it rest for about 15 minutes; 7. Take advantage of these 15 minutes to cook the gravy: scrape the remaining essence in the baking pan into a small soup pot (if the oil is too oily) You can pour out a little more oil), pour in chicken stock and white wine at the same time, bring to a boil and continue to simmer until the juice reaches half the volume, and thicken with a little water starch (foreigners seem to generally add flour directly, I think it is still water starch (Good job), taste it and season with salt and black pepper according to taste
8. When eating, cut the chicken into each person's plate and pour some gravy on it.