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今次整個非常簡單嘅燒春雞，用檸檬同香草焗，又香又開胃，出面成日都有得食，非常common! 注意，由於上次海南雞有人話我斬雞斬得差，我今次專登掉轉打開隻雞，做個錯誤示範再比位佢入，記得咪掂個胸，如果唔喺隻雞唔會放過你 LOL.
A very simple roast bird recipe, we are using poussins this time with lemon and herbs. Appetising and tasty as well. As I’ve got a comment complaining that I couldn’t chop the chicken properly, to take on the piss, I will do the spatchcocking the other way round. Remember not to touch the chicken breast, work on the spine.
材料：
春雞 2隻
橄欖油 2湯匙
蒜頭 4粒
洋蔥 1個
百里香 4條
檸檬 半個
紅蘿蔔 半條
車里茄 （可選） 適量
鹽
黑胡椒粉
甜椒粉 3茶匙
牛至 2茶匙
Ingredients:
Poussins x2
Olive oil 2 tbsp
garlic 4 cloves
onion 1pc
thyme 4 prigs
lemon 1/2 pc
carrot 1/2 pc
cherry tomatoes (optional)
S&P
paprika 3 tsp
oregano 2tsp
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