有人跟我一樣害怕軟Q的雞皮但超愛烤脆的雞皮嗎？
美味烤雞的關鍵正是外皮要烤得脆脆的，而裡面雞肉要軟嫩多汁。
今天做這道清冰箱料理，材料十分陽春，
但好吃到我很後悔沒多烤兩塊！
材料
- 帶皮雞腿肉
- 橄欖油
- 海鹽
- 黑胡椒
- 義式綜合香料
- 百里香
- 番茄 – 2 顆大的，或小番茄約 10 顆
- 蘑菇 – 4 朵
步驟
- 預熱烤箱至 375°F (190°C)。
- 把帶皮雞腿肉洗淨後，用廚房紙巾將水份吸乾。
- 給雞腿均勻撒上海鹽、黑胡椒、義式綜合香料、百里香，最後加上橄欖油，並用手推一分鐘讓雞肉吸收。
- 把雞肉放入烤盤，雞皮朝上。
- 大番茄切成大塊，或用小番茄對半切 (比較小的我就不切了)，擺在雞肉四周。
- 蘑菇切片或切塊，放入剩下的縫隙。
- 再撒一些鹽、黑胡椒、香料在番茄和蘑菇上。
- 全部東西一起送入烤箱烤 80~90分鐘，就可以享用啦！湯汁別浪費，淋在飯上超香的喲！
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I'm a bit afraid of chicken skin when it is tender, but I love it when it is crispy.
What makes the baked chicken successful is exactly the crispy skin and juicy meat inside.
Today I used just a few ingredients found in the fridge to make this dish,
but it turned out to be unexpectedly yummy that I regretted not having baked more chicken!
Ingredients
- Chicken thighs with skin – 2~4
- Olive oil
- Sea salt
- Ground black pepper
- Italian seasoning
- Thyme
- Tomato – 2 large ones, or about 10 cherry tomatoes/mini heirloom tomatoes
- Mushroom – 4
Directions
- Preheat the oven to 375°F (190°C).
- Wash the chicken thighs and dry them with paper towels.
- Sprinkle sea salt, ground black pepper, Italian seasoning and thyme over the chicken, and lastly add olive oil.
- Massage the chicken with your hands for a minute. Then put the chicken in the baking tray.
- Use halved cherry tomatoes (I usually leave the small ones intact) or cut the large tomatoes into similar size, and place them around the chicken.
- Slice the mushrooms and also put them in the tray.
- Sprinkle some salt, black pepper and spices over the tomatoes and mushrooms.
- Bake all the ingredients together for 80~90 minutes, then enjoy!
Do not discard the broth; pour it over the rice to have an even more tasty meal.
