光波爐特色烤雞 - 阿根廷蕃茜醬脆皮烤雞 Roasted Chicken with Chimichurri Sauce

小春雞體型較小，開邊後加上阿根廷蕃茜醬 chimichurri sauce 作為醃料，用光波爐直接烤熟及烤脆外皮，做法簡單直接，味道又香辣惹味。

1年前都曾做過阿根廷蕃茜醬作為香料醃雞的材料 (可參閱意猶未盡的阿根廷番茜醬烤雞 Baked Chicken with Chimichurri Sauce，味道方面十分理想。今次改進的地方包括

• 如何令雞皮香脆，仍然保持雞肉幼嫩可口。
• 天然綠色的醃料直接蓋在雞皮上會令外觀不夠美觀，所以今次把醬料塞在皮與肉之間，味道更易入味，而且外觀更美。
• 光波爐的均勻加熱，而且可透過玻璃外罩觀察到情況，火候更易掌握，確實是烤雞的"神器"。 [光波爐內要用低架，以免雞靠得太近上方的熱源]

阿根廷蕃茜醬脆皮烤雞

材料

• 小春雞 1隻
• 新鮮番茜 parsley  數株
• 乾奧勒岡 oregano 半茶匙 [新鮮更佳]
• 乾蔥 1顆
• 蒜頭 2瓣
• 辣椒粉 chilli powder 半茶匙
• 初搾橄欖油 4茶匙
• 檸檬汁 半個
• 紅酒醋 red wine vinegar 2茶匙
• 無鹽牛油 2小片

步驟

1. 將番茜葉、奧勒岡切碎 (如用新鮮)、乾蔥及蒜頭去皮切成幼粒，放進攪拌機。
2. 加入辣椒粉、2茶匙的橄欖油、檸檬汁及紅酒醋到攪拌機中，攪拌成醬。
3. 可逐少加入橄欖油，再攪拌一次，令蕃茜醬更滑。如想醬汁更綠，可加多一點番茜。
4. 盛起蕃茜醬至碗中，如發覺還是有點糊，可逐少倒入橄欖油並拌勻。
5. 把雞洗淨抹乾，用萬用剪沿脊骨剪開，將雞敞開平放。向外拉一拉雞腿及雞翼。
6. 用鹽醃雞的兩邊，然後將蕃茜醬填在雞皮及雞肉之間。重點部位是雞胸及雞腿，餘下的抹在另一面的雞腔內。用保鮮紙封好，醃一整晚。在雞翼位置加上一層錫紙，以免把雞翼尖烤焦。
7. 第二天，將2片牛油塞在雞胸肉與皮之間的空隙。預熱光波爐 2 - 3 分鐘，溫度為 220C。
8. 將雞放在烤盤上，雞皮向上。當預熱完成後，220C 焗 10分鐘，反轉以 180C 焗 5 分鐘。
9. 此時，雞肉應大致熟透，把雞反回原來的方向，雞皮向上。將流出來的油抹在雞皮上，以 220C 焗多5分鐘，令外皮變得金黃酥脆。

Roasted Chicken with Chimichurri Sauce

Ingredients

• 1 small chicken
• Few sprigs of fresh parsley
• Few sprigs of oregano or 1/2 teaspoon of oregano
• 1 shallot
• 2 garlic cloves
• 1/2 teaspoon of chilli powder
• 4 teaspoon of extra virgin olive oil
• 1/2 lemon juice
• 2 teaspoon of red wine vinegar
• 2 slices of unsalted butter

Methods

1. Chop parsley, oregano, shallot and garlic. Put them into blender.
2. Add chilli powder, 2 teaspoon of olive oil, lemon juice and red wine vinegar into blender. Blend them into sauce.
3. Continuously add olive oil into blender to make the sauce smooth. If you like greener in colour, add more parsley.
4. Pour the sauce into a small bowl. If the sauce is too viscous, add some olive oil and stir. The sauce is finished.
5. Clean the chicken and pat it dry. Cut the chicken from the chest to the bottom. Flip the chicken and press the chicken as shown.
6. Add some salt to the chicken. Insert the chimichurri sauce into the gap between the the chicken skin and the breast. For the remaining sauce, place them near the legs. Wrap the chicken wings with aluminium foil to prevent from being burnt. Cover the chicken and marinate it overnight.
7. On next day, place the butter into the breast to keep it moist. Preheat the oven. Set the temperature to 220C.
8. Put the chicken into oven. Skin side up. Bake for 10 min. Flip the chicken and bake for 5 mins at 180C.
9. Now, the chicken is almost cooked through. Turn the chicken skin side up. Paint the chicken with the oil coming out. The chicken oil makes the skin crispy. Bake for 5 mins at 220C. Done!