佳節套餐 - 主菜 Festive Three Course Dinner - Main Course

昨天為大家介紹了這個佳節套餐的前菜，今天便來看看這個主菜的檸檬蒜頭百里香烤雞怎麼做。 

I posted the recipe for the starter from this festive dinner yesterday,  let's have a look at how to make the main course - Lemon, garlic and thyme roasted chicken today. 

我朋友説她想這個套餐好看好吃，有節日氣氛，但不需要花太多時間預備。前菜和主菜不妨健康從簡，甜品則要精美動人。

我替她選擇了烤雞 ，佐以小馬鈴薯，車厘番茄和沙拉。
紅綠金黃的配搭，沒有華麗講究，卻有說不出的親切喜氣 !

檸檬蒜頭百里香烤雞
( 4 人份 )

材料 :

• 自由放養的走地雞或粟米雞 1 隻，約 2 kg ( 4.5 lb ) 左右
• 新鮮的百里香 3 株  ( 或 1 湯匙乾的也可 )
• 蒜頭 6 粒拍扁
• 檸檬 半 個
• 海鹽和鮮磨黑椒適量
• 橄欖油 1 湯匙

做法 :

• 預熱烤爐至 220C / 425F / Gas7。用鮮磨海鹽黑椒，半個檸檬的汁和 1 湯匙橄欖油混合後塗沒雞的全身。把 6 粒拍扁了的蒜頭、3 株百里香和那半隻已擠了汁的檸檬塞進雞的內腔去。放進烤盤上，置烤爐內烤 15 分鐘。把雞取出反轉，將温度調至 180C / 350F / Gas4，放回烤 30 分鐘，然後取出反轉。再烤 30 分鐘 ( 前後約 1 小時 15 分鐘 )。取出用尖刀插進厚的脾肉部份，流出來的汁液是清的便是熟了。

Lemon, Garlic and Thyme Roasted chicken

( serves 4 )

Ingredients: 

• 1 free-range, or corn-fed chicken, about 2kg (4.5 lb)
• 3 sprigs fresh Thyme ( or 1 tablespoon dry Thyme )
• 6 cloves garlic crushed
• 1/2 lemon
• Sea salt and freshly ground black pepper
• 1 tbsp olive oil

Method :

• Preheat oven to 220C / 425F / Gas7. Season the chicken by spreading it with the mixture of  freshly milled salt and pepper, the half lemon juice and 1 tablespoon olive oil.  Put the 6 crushed garlic, 3 sprigs of Thyme and the squeezed half lemon inside the chicken cavity.  Place the chicken on a roasting dish or tin, cook in the preheated oven for 15 minutes, then take the chicken out to turn it over; lower the temperature to 180C / 350F / Gas4, and cook for 30 minutes.  Turn it over again to cook for another 30 minutes ( altogether 1 hour 15 minutes ).  Check the chicken is cooked through by inserting a sharp knife into the thickest part of the thigh - the juices should run clear.

這兩天我將與大家分享這套餐的甜品 - 熔漿巧克力蛋糕 (心太軟 )

I will share the dessert - Chocolate fondant with fresh raspberries and vanilla ice-cream with you in the next couple of days.