這個意粉伴了烤雞醬汁後，吸收了所有材料的精華，加上意大利醋，意粉酸酸甜甜，很開胃的。
材料 (Ingredients)：
羅勒葉 (Sweet Basil) – 15片 (15 leaves)
百里香 (Thyme) – 3條 (3 strigs)
蕃茄 (Tomato) – 2串 (2 Strigs)
雞 (Chicken) – 800g
水 (Water) – 50ml
橄欖油 (Olive Oil) – 3 Tablespoon
鹽 (Salt) – 1 tablespoon
黑胡椒 (black Pepper) – 1 tablespoon
檸檬 (Lemon) – 1/2個 (half)
意大利黑醋 (Wine Vinegar) – 2 Tablespoons
蒜頭 (Garlic) – Whole
巴馬臣芝士 (Parmesan Cheese)
做法 (Method)：
1. 用磨盅把羅勒葉、百里香、鹽及黑胡椒磨碎，然後再加入橄欖油攪勻;
Put all herbs and seasonings into mortar and pestle, bash it all up until oil comes out, then add olive oil and mix it together;
2. 準備一個烤雞盤，把雞放入，將剛磨好的汁倒在雞上，用手把汁均勻地塗滿全隻雞;
Put chicken into baking tray and pull the mixed herbs in the chicken, then rub the mixture on the chicke;n
3. 放入蕃茄、蒜頭及水;
Add tomato, garlic and water in the tray;
4. 200度烤80分鐘;
Roast the chicken in 200 degree for 80 minutes;
5. 於烤雞完成前15分鐘煮好意粉，撈起備用;
Cook pasta before the roast chicken is ready;
6. 準備一隻可放入焗爐的碟，把烤好了的東西從焗爐取出後，先把雞放在準備好的碟，把烤盤內的汁淋少量在雞上，再把雞放入焗爐再烤2分鐘;
Put roasted chicken into another plate, pull some juice and cook roast again for another 2 minutes;
7. 這時，先把烤盤內的蕃茄與柄分離及壓扁，再加入意大利黑醋，開小火煮一下就熄火，然後放入意粉及芝士伴勻，加多幾片羅勒葉
Mesh the roasted tomato a bit, add wine vinegar, open small fire and cook a while, then put cooked pasta, fresh basil and parmesan cheese and mix it up;
8. 烤好的雞取出後切片，放在意粉上就完成了。
take out the chicken from oven and cut some slices, put on the top of the pasta and finished.
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溫馨小廚 